Lemonade (Orangeade or Limeade)
from 1950 edition of the Betty Crocker Cookbook

1 cup sugar
1 cup water
rind of 2 lemons
1 cup lemon juice (5 - 6 lemons = 1 cup)
4 cups ice water
mint sprigs, optional

Heat the sugar, water and lemon rinds over low heat until the sugar dissolves. Bring to boil and boil 7 minutes. Cool.

Add the lemon juice and ice water. Stir. Pour into tall chilled glasses. Garnish with mint sprigs.

FMM: The way I ususally make this is, wash and cut 2 lemons in half and juice them. Remove any seeds from the juice and add it to a measuring cup - I don't strain this because I like the pulp in my lemonade. Remove any seeds from the juiced lemon halves and place them in the pot you are going to cook the sugar water in; they will flavor the sugar water. Top off the lemon juice in the measuring cup with good brand of lemon juice from a bottle, such as RealLemon, to make 1 cup. I use 2 quart bottles to chill the lemonade in. Add 1/2 cup lemon juice to each, then put 2 cooled lemon halves in each. Measure your cooled sugar water and divide between the 2 bottles. Top each off with 2 cups of ice water. Refrigerate.

To make Limeade, just replace the lemon rind and juice with lime rind and juice.

To make Orangeade, use orange rind and replace the lemon juice with 2 cups of orange juice and 1/4 cup lemon juice.

To make Minted Lemonade: After adding the lemon juice and water, stir in 1/2 cup fresh mint leaves and refrigerate for 1 hour.

To make Ginger Lemonade: Peel and slice a 3-inch piece fresh ginger and add it in with the sugar, water and lemon rinds.

To make Blackberry Lemonade: In a food processor or blender puree 1/2 cup picked-over fresh blackberries and stir into lemonade. [I would strain the blackberries before adding to the lemonade so that I am not straining the pulp out of the lemonade.] Pour blackberry lemonade through a sieve into a pitcher or other container. Chill the lemonade, covered, at least until cold and up to 2 days.