Old-fashioned Lemonade

Sugar syrup

Grated zest of 2 lemons

2 cups sugar

2 cups water

Lemonade

2 cups freshly squeezed lemon juice (about 12 lemons), with half of the rinds reserved and roughly chopped

3 cups cold water

For the sugar syrup: In a medium saucepan combine the zest, sugar and water. Bring to a boil over medium heat, stirring to dissolve the sugar. Remove from heat, cover and let steep for 15 minutes. Transfer the syrup to a 2-quart pitcher. Let cool.

To finish the lemonade: To the pitcher add the lemon juice, chopped lemon rinds and cold water. Stir well to combine. Chill until very cold. Serve over ice.

Makes one quart.

"Lemonade" by Fred Thompson (2002 Harvard Common Press)