11/2 C granulated Sugar
1 C coarsely chopped fresh Waterberry Farm strawberries
Zest of 2 lemons, peel off with vegetable peeler avoiding the white pith
2 C Fresh lemon juice
Combine the sugar and strawberries with 2 cups water in a medium sauce pan. Bring to a boil over med-high heat. Reduce heat to low and simmer until the berries begin to release their color and soften slightly, about 3 min. Stir in the lemon zest. Let cool completely
Strain the cooled syrup through a fine sieve set over a pitcher or bowl, pressing lightly on the berries to extract most of the syrup. Discard the solids
Add the fresh lemon juice and 2 1/2 cups cold water to the syrup stir until well blended.
The lemonade can be served immediately over ice or refrigerated for up to two days.
Ahhh Enjoy Summer!
taken from Fine Cooking
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