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Sugar Cookies


6 cups water
3/4 cup sugar
4 medium lemons

Place water and sugar in pitcher. Mix well until sugar is dissolved. Zest lemons for 1 tablespoon of zest (see notes). Juice lemons for 1/2 cup of juice. Add juice and zest to pitcher. Mix well. Refrigerate until ready to serve. Serve over ice and garnish with
fresh mint and a slice of lemon.

I don't use the zest. I don't care for tiny "floaties" in my drinks. So I use an extra lemon and slice it paper thin and add the slices.

Sugar on the rim of a glass makes for an attractive garnish. Dip the rim of the glass (about 1/2-inch down) into liquid, such as water or a juice from your punch mixture. Dip the rim into granulated sugar and refrigerate the glass until the sugar dries.

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