Lemonade Pitcher - with variations

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Ingredients

Lemonade

1. 10 to 12 medium lemons, scrubbed well, halved pole to pole, all halves sliced thin
2. 1 1/4 c sugar
3. 5 c cold water

Pink Lemonade

4. 1 T grenadine

Variations (choose one)

5. 2 c washed fresh mint leaves
6. 1 1/2 c fresh or frozen thawed raspberries

Instructions

1. Mash lemons and sugar in large, deep bowl or saucepan with potato masher or wooden spoon until lemon slices give up their juice, sugar is dissolved, and juice is thickened to syrup consistency, about 4 minutes.
2. Pour half the lemon slices and syrup through large sieve over bowl or saucepan; press on solids with masher or back of wooden spoon to release as much liquid as possible.
3. Discard solids; transfer liquid to serving pitcher. Repeat process with remaining lemon slices.
4. Stir in water until blended.
5. Add grenadine if making Pink Lemonade.
6. Chill well and stir to blend before serving, over ice if desired.

Variations

1. Follow recipe for Lemonade, adding mint or raspberries to to lemons and sugar before mashing.

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