Lemon Juice
Fixings:
- 5 pounds lemons
- 2 cups water
- 2 cups sugar
Guidelines:
- Cut lemons down the middle. Squeeze every lemon through a sifter into an enormous estimating cup. Keep squeezing until you have 2 cups of lemon juice.
- Empty water into a medium-size pot over medium-high warmth. Mix in sugar. Keep cooking over warmth until sugar is broken down and fluid looks clear once more.
- Consolidate sugar arrangement with lemon juice. This is a lemonade concentrate. At the point when prepared to serve, add water to taste.
Note:
- The lemonade concentrate can be solidified for sometime in the future. Simply empty it into a gallon-sized ziploc pack and lay level in the cooler. At the point when prepared to serve, defrost, and add water to taste.
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