"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for LEMONADE SYRUP, by Lisa Fazendine, is from Sperry Christian ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups sugar 1 cup boiling water 3 cups lemon juice (16-18 lemons) 2 tbsp. grated lemon peel
Dissolve sugar in water in heat resistant container, cool. Add lemon juice and peel, mix well. Cover and keep in refrigerator up to one weel. One serving: 1/4 cup syrup plus 3/4 cup coldwater. Eight servings: 2 2/3 cup syrup plus 5 cups cold water.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.