• To make approximately 2 1/2 gallons
  • 2 1/2 gallons ice water
  • 1 quart lemon juice or juice from approximately 2 1/2 dozen lemons
  • 4-6 cups sugar


Dissolve the sugar in the lemon juice, then add to ice water. Stir until blended. Variation: This mixture, using less water, may be used as the base for many kinds of fruit punches.

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Submitted 6/13/05.
Source: Cooking For Crowds: Sarah Morgan
Submitted By: Linda Wilson