Ingredients:1 1/2 cups sugar1 1/2 cups water Zest from one lemon1 1/2 cups fresh lemon juiceIce cubesCold water or sparkling waterLemons slicesFresh mint leavesDirections:Measure the sugar and water into a sauce pan. While stirring with a wooden spoon, bring the mixture to a boil for 5 minutes. Remove the saucepan from the heat. Let cool slightly. Add fresh squeezed lemon juice and lemon zest to the sugar syrup. Cool completely. Pour the lemonade syrup into a quart jar. Cover tightly with the lid. The syrup can be kept in the refrigerator for 2 or 3 weeks. When you're read to serve the lemonade, put some ice cubes in the bottom of a glass. Our 1/4 cup of the lemon syrup over the ice cubes. Add 3/4 cup cold water or sparkling water and stir. Float a thin slice of lemon and, if you like, a fresh mint leaf on top of each glass. The recipe makes enough syrup for 14 glasses of lemonade.The Leland Palmer1/2 cup honey1/2 cup hot water 3cups freshly brewed jasmine tea, cooled3/4 cup gin3/4 cup limoncello3/4 cup fresh lemon juice1/2 cup fresh grapefruit juice1 cup chilled club soda Ice cubes6 lemon slices (for garnish)Stir honey and 1/2 cup hot water in small bowl until honey dissolves. Cool completely. Combine honey water, jasmine tea, gin, limoncello, lemon juice, and grapefruit juice in large pitcher. Add club soda and stir to blend. Fill six 1-pint mason jars or 6 tall glasses with ice cubes. Divide tea mixture among jars; top each with lemon slice.
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