This elegant lemonade from The City Bakery can be made less tart by adding more
water or sugar until it suits your taste.
1 1/2 cups sugar
1 1/4 cups water
3 cups freshly squeezed lemon juice (from about 16 lemons)
1 vanilla bean
In a pitcher or container, whisk together the sugar and water until the sugar
dissolves. Add lemon juice and stir. Slit the vanilla bean down the middle
lengthwise and, using your fingertips, scrape the contents of the bean into the
mixture, dispersing the seeds. Discard the bean and strain out any pieces that
remain, other than the seeds. To serve, pour into ten ounce glasses filled with
ice. Makes six servings.