Recipe: Vanilla Bean Lemonade (using frozen lemonade concentrate)

VANILLA BEAN LEMONADE

1 (12 ounce) can frozen lemonade concentrate, thawed
6 cups cold water
2/3 cup sugar
1/4 teaspoon kosher salt
2 vanilla beans or pure vanilla extract to taste (start with 1 teaspoon)
2 large lemons, quartered, seeded

Combine the lemonade concentrate, water, sugar and salt in a 2-quart container. Stir briskly until sugar is dissolved.

Split the vanilla beans lengthwise down the middle, if using; scrape out the seeds with paring knife. Add them to the lemonade mixture and stir until the seeds have separated. Let steep 10 minutes or longer, depending on how much vanilla flavor you desire. If you are using vanilla extract, add it now.

Strain the lemonade, if desired, through a fine-mesh strainer to remove any vanilla bean residue. Squeeze each lemon wedge into the container, adding the rinds as well. Chill until very cold, at least 2 hours.

Serve in tall glasses over ice.

Makes 2 quarts
Source: Lemonade by Fred Thompson