Back when Justin visited in March, I had planned to make this lemonade to go with our chicken fried steak. Timing wise, I didn’t plan very well, so we had it the next day. It was very refreshing. Since I made it a cocktail lemonade, I enjoyed a glass after I put Jessica down for bed while James and Justin enjoyed it with dinner.
Farm Stand Lemonade
Source: Sandra Lee (go here on the Food network site for a printable copy)
- 1 cup sugar
- 4 1/2 cups water, divided
- 3/4 cup freshly squeezed lemon juice (it took about 6 lemons for me)
- 1/4 cup heavy cream
- 4 shots citrus flavored vodka, optional (I used unflavored vodka, since that is what I have)
- ice cubes
- 4 lemon slices, optional
In a medium saucepan over meadium heat, combine the sugar and 1 cup of the water. Heat until the sugar has just dissolved. Remove from heat and cool the mixture to room temperature (this is where poor planning on my part delayed the lemonade consumption).
In a pitcher, add the lemon juice and room temperature or chilled syrup. Stir in the remaining 3 1/2 cups of cold water and the heavy cream. Add the vodka, if desired. Serve chilled over ice; garnish with lemon slices, if desired.
On a side note, you might have noticed a new tab, titled “Recipe Index” at the top of our website. It contains a list of all recipes I have posted, organized by category. I will updating this page as I add recipe posts. Do you find this useful?