Irish Lemonade

I learned this recipe from an Irish Pub that has since closed. My family loved it! Now I make it and it is so refreshing. It is a herbed lemonade, with a perfect blend of not to tart or sweet.

• 2 cups of simple syrup

  2 cups water to 2 cups sugar see instructions below

• 2 cups Leon juice. fresh squeezed is best. 10 -12 Lemons

• 10 cups water

• 4 fresh basil leaves

• 3 fresh dill sprigs

• 4 sprigs mint

• ice when serving

Instructions

1. In a small to medium saucepan, combine 2 cups water and 2 cups granulated sugar. Boil for about 5 minutes.

2. Turn over medium heat and stir so that sugar begins to dissolve. Once dissolved cool.

3. While syrup is heating to a boil, squeeze the lemon juice and prepare the herbs.

4. Prepare the herbs by roughly rip up mint and basil leaves (by hand, or you can chop with a knife) was and cut steams off of the dill. (Ripping helps release their oils).

5. Dump lemon juice, simple syrup, water, and herbs into a container.

6. Place in fridge to allow herbs to continue to steep.

7. Steep for at least 6 hours up to 24 hours).

8. Using a fine mesh strainer, strain herbs.

   Makes 1 gallon