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Lemonade Concentrate

You can make pink lemonade concentrate by thawing a large bag of frozen raspberries and allowing them to sit in a sieve over a bowl for a few hours. Use the juice that drips down to subtly flavor and color your lemonade, and reserve the thawed berries for another use. Of course, doing this will give you a greater amount of concentrate, which in turn means more lemonade for everyone.

2 cups freshly squeezed lemon juice (12 to 18 lemons)
2 cups sugar
2 1/2 cups water

Using a zester or very sharp paring knife, remove the zest from the lemons. Set it aside.

In a covered medium saucepan, bring the sugar and water to a boil together. Allow to boil for a couple of minutes to completely dissolve the sugar.

Remove the simple syrup from the heat, and then immediately plunge the lemon zest into it. Allow to steep for 5 to 10 minutes. Strain out the zest and discard. The syrup will be a gorgeous, intense yellow color.

Allow the simple syrup to cool completely at room temperature before stirring the lemon juice into it. Store the lemonade concentrate in the fridge in a covered container for up to 10 days.

To make a couple of pitchers all at once, add 1 1/2 to 2 1/2 quarts of cold water to the concentrate. (Start with 1 1/2 and work your way up, if you need to -- everyone likes his or her lemonade at a differing strength.)

To make just a glass or two as needed, put some ice in a tall glass and fill almost half full with water. Top off to almost the top with the lemonade concentrate. Give it a quick stir and enjoy!

Makes almost 1 1/2 quarts of concentrate, enough for 3 to 4 quarts of lemonade.

Sunday, July 04, 1999

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