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| LEMONADE, PINK LEMONADE, LIMEADE |
| This recipe makes strong lemonade or limeade that can tolerate dilution by an afternoon’s worth of |
| 3 cups freshly squeezed lemon or lime juice (about 20 lemons or 25 limes) |
| 2 lemons or limes, thinly sliced for garnish |
| 1/2 cup cranberry juice (optional, for pink lemonade) |
| 1. Into a large serving container, strain the citrus juice, mix it with sugar, and stir until the sugar is |
| dissolved. Add 4 cups cold water and cranberry juice, if using, and stir again until well combined. |
| Add ice to fill and a few lemon or lime slices. |
| Photograph by: Amy Neunsinger |
| info@barringtonsoftware.com |
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Software Incorporated