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Drinks

Stadium lemonade

Stadium lemonade
Los Angeles Times

Baseball managers are remembered for many things. Some are brilliant strategists or superb teachers of the fundamentals. Others are inspirational leaders. I may be the only manager in baseball history who will be remembered mainly for my baking. That's not ... Read more

Total time: 25 minutes plus 1 hour cooling | Serves 6 to 8
  • 1 1/2 cups lemon juice
  • 1 cup extra-fine granulated sugar
  • 1/4 teaspoon lemon oil, optional
  • 1/8 teaspoon citric acid, optional
  • Ice cubes, lightly crushed
  • Sparkling or spring water
  • 2 to 3 lemons, thinly sliced or quartered
  • Mint leaves

Step 1Simmer the lemon juice and sugar in a saucepan over medium-high heat to dissolve the sugar. Cool well, about 1 hour, then stir in the lemon oil and citric acid.

Step 2Prepare each glass with some ice cubes, then pour about 2 to 4 tablespoons of the lemon mixture into each glass. Fill them with chilled Perrier or spring water.

Note: Citric acid is sold at health food stores. Lemon oil--the flavoring, not the furniture polish--is sold at gourmet stores.

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Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

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