Rio Grande Lemonade
"Another nifty cocktail cooler to serve in a Mason jar. If desired, some lime juice can replace some of the lemon juice and can garnish with a sprig of mint. From "The El Paso Chile Company
Margarita Cookbook" by W. Park Kerr."
- Ready In:
- 10mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 2 1⁄2 cups fresh lemon juice, strained
- 2 cups water
- 1 2⁄3 cups sugar
- 3⁄4 cup tequila
directions
- In a nonreactive container, such as a pitcher or jar, stir together the lemon juice, water 1-1/4 cups of the sugar and the tequila. Cover and refrigerate until very cold, preferably overnight.
- Taste the lemonade and add more sugar to taste. Stir to completely dissolve. Serve the lemonade over lots of ice in 1-pint canning jars.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
