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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lemonade

Makes: 4 servings
Serving size: 8 ounces Yield: 32 ounces
Start to Finish 20 mins
Lemonade
Ingredients
  • 3  cups  cold water
  • 1  cup  lemon juice
  • 3/4  cup  sugar
  •  Ice cubes
  •  Lemon slices
Directions

1. In a 1-1/2-quart pitcher stir together the water, lemon juice, and sugar until sugar is dissolved. If desired, chill in the refrigerator. Serve over ice. Garnish with lemon slices.

2. Makes 4 servings.

From the Test KitchenPeachy Lemonade:
  • Prepare Lemonade as above. Place half of one 15- to 16-ounce can peach slices (juice pack), chilled and undrained, in a blender or food processor with 1 cup of the Lemonade. Cover and blend or process until smooth. Pour into a large pitcher. Repeat with remaining undrained peaches and 1 cup Lemonade. Stir in remaining Lemonade. Serve over ice. If desired, garnish with peach slices. Makes 6 servings.
  • Per about 8-ounce serving: 114 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 13 mg sodium, 29 g carbo., 1 g fiber, 1 g pro.
  • Daily Values: 5% vit A, 22% vit. C
  • Exchanges: 2 Other Carbo.
Nutrition Facts (Lemonade)
  • Servings Per Recipe 4,
  • cal. (kcal) 155,
  • carb. (g) 41,
  • vit. C (mg) 28,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • sodium (mg) 4,
  • Potassium (mg) 76,
  • calcium (mg) 10,
  • Other Carb () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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