Lifestyles

This basic recipe from Fred Thompson's cookbook "Lemonade" starts with a simple syrup that can be made ahead and refrigerated up to a month.

OLD-FASHIONED LEMONADE

2 cups sugar

2 cups waterFor the lemonade:

2 cups freshly squeezed lemon juice (about 12 lemons), with half of the rinds reserved and roughly chopped

3 cups cold water

To make the sugar syrup, in a medium saucepan combine the zest, sugar and water. Bring to a boil over medium heat, stirring to dissolve the sugar. Remove from heat, cover and let steep for 15 minutes.

Transfer the syrup to a 2-quart pitcher. Let cool.

Add the lemon juice, chopped lemon rinds and cold water. Stir well to combine. Chill until very cold. Serve over ice.

SPARKLING GINGER LEMONADE

2 cups water

1 cup honey

2 tablespoons minced fresh ginger

2 cups club soda, cold

1 cup freshly squeezed lemon juice

In a small saucepan, combine the water, honey and ginger. Bring to a boil, then remove from the heat, cover and let steep for 10 minutes.

Place a mesh strainer over a bowl and strain the mixture into it, discarding the ginger. Transfer the mixture to a pitcher and cool completely.

Stir in the soda and lemon juice. Serve over ice.

(Recipe from the April/May issue of Taste of Home magazine)