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Lemonade

Yield 7 cups (serving size: 1 cup)
Before interstate highways and air conditioning, U.S. 15 was a favored north-south route to the Lowcountry. One of the most popular "watering holes" along the way, the Pine Crest Restaurant in Walterboro, South Carolina, served up a thrist-quenching, one-of-a-kind lemonade.

Ingredients

  • 1 cup sugar
  • 6 lemons, halved
  • 6 cups boiling water

Nutrition Information

  • calories 120
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.1 g
  • carbohydrate 31.9 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 1 mg
  • calcium 3 mg

How to Make It

  1. Combine sugar and lemons in a 3-quart pitcher. Add water, stirring until sugar dissolves, and cool to room temperature. Remove the lemons from pitcher. Squeeze juice from lemons into pitcher; discard lemons. Remove seeds with a slotted spoon. Serve over ice.