Makes about 2 quarts
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- 4 cups water, divided
- 2 cups sugar
- 1 vanilla bean, split lengthwise and seeds scraped and reserved
- 3 cups fresh lemon juice (about 3½ pounds lemons)
- Garnish: lemon slices
- In a medium saucepan, bring 2 cups water, sugar, and vanilla bean and seeds to a boil over medium-high heat; cook for 2 minutes. Remove from heat, and let cool completely. Discard vanilla bean.
- In a large pitcher, stir together sugar mixture, lemon juice, and remaining 2 cups water. Refrigerate until cold. Garnish with servings with lemon, if desired.
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