Lemonade

6 2/3 cups cold water1/2 cup sugar1 cup lemon juice8 lemon slices for garnishCombine 2/3 cup of water with the sugar in a small saucepan and bring to a boil. Stir to dissolve the sugar. Combine the sugar-water with the lemon juice and add the remaining 6 cups of cold water. Stir to combine. Serve immediately over ice garnished with a lemon slice or store in the refrigerator until ready to use.Serves eight.Variations: Raspberry Lemonade: In the ingredient list, omit the lemon slices; add 1/3 cup of raspberry puree and 24 fresh raspberries for garnish. To make the raspberry puree, push fresh or thawed frozen raspberries through a wire-mesh strainer into a small bowl. You'll need about 1 cup of berries to make 1/3 cup puree. Add the puree to the sugar-water mixture along with the lemon juice and 6 cups of remaining cold water. Garnish each glass of lemonade with 3 fresh raspberries.Ginger Lemonade: In the ingredient list, omit the lemon slices; add a 3/4-inch piece of ginger (sliced) and 8 thin slices of ginger for garnish. To make the ginger lemonade: Combine two-thirds cup water, the sugar and the sliced 3/4-inch piece of ginger in a small saucepan and bring to a boil. Stir to dissolve the sugar. Remove the pan from the heat and allow the ginger to steep in the sugar water for 10 minutes. Strain the mixture, pressing the ginger to extract all its juices. Combine the ginger sugar water with the lemon juice and add the remaining 6 cups of cold water. Stir to combine. Serve immediately over ice with a fresh ginger slice in each glass.Nutrition values per serving: 60 calories, 0 fat, 15 g carbohydrates, 0 fiber, 0 protein, 0 cholesterol, 0 sodium."Breakfasts and Brunches" by the Culinary Institute of America(2005 Lebhar-Freidman, $35)