 |
Fresh Lemonade Syrup
|
 |
3 cups sugar
1 cup boiling water
3 cups lemon juice (about 16 lemons)
2 tablespoon grated lemon peel
In a 1-1/2-qt. heat-proof container, dissolve sugar in boiling water.
Cool. Add lemon juice and peel; mix well. Cover and store in the
refrigerator for up to 1 week. Yield: 5-1/2 cups syrup (number
of batches varies depending on concentration of lemonade). To
prepare lemonade: For 1 serving, combine 1/4 to 1/3 cup syrup and
3/4 cup cold water in a glass; stir well. For 8 servings, combine
2-2/3 cups syrup and 5 cups cold water in a 2-qt. pitcher; stir well.
|
Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |