Classic Lemonade |
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If you like, scrape the pulp from a couple of mashed lemon slices into the pitcher to make a more pulpy lemonade. Adding one tablespoon of grenadine turns the lemonade pink and imparts extra sweetness. |
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Tips 1. Slicing the Lemons: For uniformly thin slices, halve the lemons from pole to pole before slicing horizontally. 2. Mashing the Lemons: Mashing the sliced lemons with sugar not only dissolves the sugar but also releases some of the flavorful and aromatic oils from the peel. If you don't have a potato masher, use a wooden spoon. |
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Source Source: Cooks Illustrated |