Lemonade

Cooking Instructions

Soften the lemons by rolling them on a tabletop and then microwaving them on "high" for 1 minute, if you have a microwave. If not, no sweat. With the sharpest vegetable peeler you can dig up, remove the lemon zest from each lemon. Be careful not to peel off any of the gross white pith under the rind.

Combine the sugar and water in a medium saucepan over medium heat. Stir constantly until they reach a boil, at which point stop stirring and turn the heat down slightly. Add the lemon rind and cover the saucepan. Boil the syrup for 4 minutes. Then strain it, discarding the lemon rind. Cool the syrup thoroughly.

Juice the lemons, strain the juice into the syrup, and stir well. Store covered in the refrigerator.

When guests arrive, ask them, "Would you by any chance like a little HOME-MADE LEMONADE THAT I MADE MYSELF?" Naturally they will be unable to refuse. To turn the lemonade syrup into lemonade, mix 1 part of syrup with 2 parts cold water. Garnish each glass with a couple of fresh lemon slices. (Seltzer water goes well with this syrup, too, and is perhaps slightly more adult.)