Title: Lemonade
Categories: Beverages Cunningham
Yield: 1 Serving

2	tb	Fresh lemon juice
1 1/2	tb	Sugar syrup--See NOTE
1	c	Water (carbonated water is sometimes refreshing)

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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