LEMONADE

FOR COLD LEMONADE, put the lemon juice, sugar syrup and water in a glass and stir. Add ice to chill. Float lemon slices.

NOTE: To make sugar syrup, bring equal parts of sugar and water to a boil, stir until sugar dissolves, and remove from the heat. Cool before using. Store unused syrup in a covered container in the refrigerator.

from "The Fannie Farmer Cookbook" (Knopf, 1990).

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

Your LEMONADE is ready. Buon appetito!