Rio Grande Lemonade
Makes 6 servings
Less potent than a Margarita and very refreshing, this tangy, tasty cooler is always on hand when I light the grill and hungry—and thirsty—guests gather in the backyard. Lime juice can replace some of the lemon juice, if you like, and sprigs of mint, picked fresh from the garden, make a fine garnish.
2-1/2 cups fresh lemon juice, strained
2 cups water
About 1-2/3 cups sugar
3/4 cup tequila
In a nonreactive container, such as a pitcher or jar, stir together the lemon juice, water 1-1/4 cups of the sugar, and the tequila. Cover and refrigerate until very cold, preferably overnight.
Taste the lemonade and add more sugar to taste. Stir to completely dissolve. Serve the lemonade over lots of ice in 1-pint canning jars or beer mugs.
The El Paso Chile Company
By W. Park Kerr
William Morrow & Co.
Publication date: May 1998
Recipe Reprinted by permission.
This page created May 1999