1 3/4 cups white sugar
8 cups water
1 1/2 cups fresh squeezed lemon juice (from 8-12 lemons)
2 lemons, thinly sliced and seeded
1-2 springs each of fresh herbs of your choice (rosemary, thyme, mint, basil or combo)
Directions:
1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Meanwhile, juice 8-12 lemons to yield about 1 1/2 cups of fresh squeezed lemon juice. Place in a serving pitcher along with 2 additional lemons that have been thinly sliced.
3. Add your choice of fresh herbs and muddle to break out the herbs essential oils. Add the chilled chilled syrup and remaining 7 cups water.
4. Cover the top of the pitcher with plastic wrap and chill overnight for the herbs flavors to come through. Serve cold over ice. Serves 8 at 1 cup per serving.
Enjoy this refreshing lemonade on these hot summer days!
Pingback: 4th of July Recipe Roundup! « Wholesome RD