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: 10 mins
• Serves: 6

Ingredients

• 2 1⁄2 cups fresh lemon juice, strained
• 2  cups water
• 1 2⁄3 cups sugar
• 3⁄4 cup  tequila

Directions

1. 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.
2. 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.