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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.



1 1 /2 cups                   Sugar

1 1 /2 cups                   Water, boiling

3 1 /2 cups                   Water, ice cold

1 cup                           Lemon juice, fresh (approximately 12-14 lemons for juicing)

1                                  Lemon, thinly sliced into rounds


Combine sugar and boiling water and mix until all sugar is dissolved. Add ice water and lemon juice and stir well. Add lemon slices and serve chilled. Fresh mint adds a nice cool flavor.

Yield: two quarts

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

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Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

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Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

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