«
»

Formatting Helps

Photos are a plus, upload them first.
The Title is the name of the recipe.
Bold any subsections (i.e. sauce, dry ingredients, etc.).
Use default font sizes, etc.
Each step should be a new paragraph; don't use the bullets or numbers.
Avoid abbreviations, such as tsp. or oz. Just type the word out.

Monday, July 11, 2011

Mint Lemonade

1 (12 ounce) can frozen lemonade concentrate, thawed
1 fresh lemon
1¼ cups white sugar
½ cup fresh mint leaves

Pour the lemonade concentrate into a large pitcher. Stir in enough water to make 1 gallon. Grate the zest from the lemon and add to the pitcher, then squeeze the lemon juice from the lemon into the pitcher. (Don't worry about keeping the seeds out. You'll be straining it all later.) In a small bowl, crush the mint leaves into the sugar using a muddler or a wooden spoon. Stir into the lemonade. Cover and chill for several hours, then strain to remove the leaves and zest before serving. Serve over ice and garnish with a sprig of mint.

0 comments: