Pink Lemonade

1 quart lemon juice
1 cup granulated sugar
2 cups light corn syrup
3/4 cup grenadine

Stir all ingredients together until sugar dissolves. Pour into screw-top jar, cover and store in refrigerator.

To serve: shake well and pour 1/4 cup mix into a 12-ounce glass, add ice, fill with water or club soda and stir well. To make in a pitcher, allow 1/4 cup mix to 1 cup ice water.

NOTE: This mix keeps well for several weeks.