Vanilla Bean Lemonade

1 can (12 ounces) frozen lemonade concentrate, thawed

6 cups cold water

1/3 cup sugar

¼ teaspoon kosher salt

2 vanilla beans or pure vanilla extract, to taste

2 large lemons, quartered and seeded

In a 3-quart pitcher, combine the lemonade concentrate, water, sugar and salt. Stir until the sugar is dissolved.

If you are using vanilla beans, split the beans lengthwise down the middle and scrape out the seeds into the lemonade mixture. Discard the beans. Stir until the seeds have separated. Alternatively, add vanilla extract to taste.

Let the lemonade steep for at least 10 minutes.

Strain the lemonade, if desired, through a fine-mess strainer to remove any vanilla bean residue. Squeeze each lemon wedge into the pitcher, then add the rinds.

Chill until very cold and serve in tall glasses over ice.

Makes two quarts.

"Lemonade" by Fred Thompson (2002 Harvard Common Press, $12.95)