Ingredients
Sugar Syrup
2 lemons, zest of, grated
2 cups sugar
2 cups water
Lemonade
2 cups fresh lemon juice (about 12 lemons, with half of the rinds reserved and roughly chopped)
3 cups cold water
Method
Sources
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Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Blue poppy seeds — lemon poppy muffins, strudel filling, coating
Tart sumac drink — traditional Middle Eastern lemonade
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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 the 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.