Rosy Lemonade

Rosy Lemonade

1 1/2 cups fresh lemon juice (from about 6 lemons)
1 1/3 cups sugar
2 tablespoons grenadine syrup (optional)

In a medium sauepan, stir together lemon juice and sugar until the sugar has
dissolved. Bring to a boil over medium heat and boil 1 minute. Remove from
heat and stir in grenadine. Refrigerate until weel chillded. (The lemonade
syrup can be kept in the refrigerator for up to 2 weeks.)

At serving time, pour 3/4 cup cold water and 1/4 cup lemon syrup into each
of 8 tall glasses. Add ice cubes to each and serve. Or pour the syrup, 6
cups of cold water and ice cubes into a large pitcher or punch bowl; stir and
serve.

Makes 8 servings.