1 cup strawberries, hulled
1/2 cup granulated sugar
1 cup fresh lemon juice
1-1/4 to 1-1/2 cups cold sparkling water
Cut the strawberries into pieces, put into a blender and puree. Mix the sugar into lemon juice. Add the sparkling water and the puree. Stir, and pour into ice-filled glasses. Makes 3 servings.
2 cups granulated sugar
4 cups cold water
3 cups lemon juice (about 12 large lemons)
3 cups cold water
3 cups soda water or ice water
Sprigs of fresh mint
To make the syrup, combine the sugar and the 4 cups water in a saucepan and bring to a boil over high heat, stirring with a wooden spoon until the sugar dissolves. Continue to boil for 5 minutes, without stirring, and then remove from the heat. Let cool, then refrigerate in a covered container. (It will keep for three to four weeks.)
In a large pitcher, combine 1 cup of the syrup, 1-1/2 cups of the lemon juice and the 3 cups of water. Stir well.
Combine the remaining 1-1/2 cups lemon juice and the remaining syrup. Stir together the 3 cups soda water and the lemon-syrup mixture. Pour into tall glasses. Garnish each serving with a mint sprig and hand out straws.
(c) Copyright 2000. The Christian Science Publishing Society