Ingredients
-
3
-
3
-
3
-
3
-
-
-
-
-
-
-
-
-
-
-
Directions
Pink Lemonade, Use this syrup base to make a glass or a pitcher on those hot summer days t keeps in the refrigerator for up to 3 weeks! The recipe is compliments of Thelma, the old farm lady at the end of our road , I had some frozen raspeberries and blueberries in the freezer to use up and decided to try this recipe to use them up I picked a great recipe because this is lovely used it with soda water and it was just so refreshing and tasty Such an easy recipe to make, the only change I made was to put the lemon halves into the pot instead of grated rind, and it worked so well Such an easy a quick Lemonade to make Made for THINK PINK RECIPE TAG EVENT – OCTOBER 2011Thanks CountryLady for posting a great recipe
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine All Ingredients in a Large Saucepan, Bring to a Boil, Reduce Heat to Medium Low and Simmer, Stirring Continuously, Until the Sugar Has Dissolved, About 5 Minutes. |
|
2
Done
|
Remove from Heat, Stir in 1 1/2 Cups Lemon Juice and Strain Through a Fine Meshed Sieve, Pressing Out the Liquids, Into a Sterilized Jar; Let Cool. |
|
3
Done
|
to Serve: Dilute 1 Part Syrup With 3 Parts Cold Water and Serve in a Tall Glass Over Ice. |
