Fred Thompson's Lemonade
has 50 recipes that can satisfy anyone's summer thirst. In this recipe he gives a mix of tea, lemonade, orange juice, and a little lemon-lime soda some spine with the addition of dark rum.
Makes about 2 quarts, enough, as Mr. Thompson says, "for a week at the beach."
Here's his inspiration: "Imagine a hot, sweltering, humid day. Then imagine the coolest of ways to quench your thirst. If you have this stuff in the freezer, you are prepared to beat the heat."
4 1⁄2 cups cold water
2 regular-size tea bags
1 cup granulated sugar
One12-ounce can frozen lemonade concentrate, thawed
One12-ounce can frozen orange juice concentrate, thawed
1 cup dark rum
Chilled lemon-lime soda, as needed
- Bring 1 cup of the water to a boil in a small saucepan. Add the tea bags, cover, remove from the heat, and let steep for 10 to 15 minutes. You want a strong tea. Remove the tea bags without squeezing them and let the tea cool. This can be made a day in advance.
- Combine the sugar and remaining 31⁄ 2 cups water in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Remove from the heat, cover, and let cool.
- Pour the tea, sugar syrup, and lemonade and orange juice concentrates into a 5-quart Dutch oven. Add the rum and stir until blended. Place in the freezer. After about 1 hour, stir the mixture. Do that once more, then allow the mixture to firm up.
- To serve, spoon about 3⁄ 4 cup of the slush into an old-fashioned glass. Top with the soda, stirring until slushy. Return the remainder of the mixture to the freezer and use as needed.
Lemonade (50 Series)
From Lemonade, by Fred Thompson. Published with permission. Harvard Common Press, ©2013. Photograph by Susan Byrnes.
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