In small saucepot, stir together 1 cup water and sugar. Cook over medium heat 4 to 6 minutes or until sugar is dissolved. Remove from heat; let stand 10 minutes. Transfer to jar or container and refrigerate until completely cool, or up to 5 days.
In pitcher, stir together lemon juice, vanilla extract, cooled sugar syrup and remaining 3 cups water. Serve over ice.
Recipe by Lori Yates, of Foxes Love Lemons
In small saucepot, stir together 240 ml water and sugar. Cook over medium heat 4 to 6 minutes or until sugar is dissolved. Remove from heat; let stand 10 minutes. Transfer to jar or container and refrigerate until completely cool, or up to 5 days.
In pitcher, stir together lemon juice, vanilla extract, cooled sugar syrup and remaining 710 ml water. Serve over ice.
Recipe by Lori Yates, of Foxes Love Lemons
Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
