Yield: 1 Servings
|2 tablespoons||Fresh lemon juice|
|1½ tablespoon||Sugar syrup--see note|
|1 cup||Water (carbonated water is sometimes refreshing)|
Date: Mon, 29 Apr 1996 15:55:25 +0000 From: "Wendy Lockman" <wlockman@...> FOR COLD LEMONADE, put the lemon juice, sugar syrup and water in a glass and stir. Add ice to chill. Float lemon slices.
NOTE: To make sugar syrup, bring equal parts of sugar and water to a boil, stir until sugar dissolves, and remove from the heat. Cool before using.
Store unused syrup in a covered container in the refrigerator.
from "The Fannie Farmer Cookbook" (Knopf, 1990). MARION CUNNINGHAM, PRODIGY GUEST CHEFS COOKBOOK
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