- 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. Yield: 1 serving.
Reviews for Fresh Lemonade Syrup
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"Excellent, easy to make recipe. Just the right tartness to make a refreshing lemonade drink."
"I love lemonade that is slightly tart and this is excellent and so easy to make. I used the last of mine up to 2 weeks and it was still delicious."
"We winter in Gilbert and the kids have a lemon tree. This recipe is excellant. I mix up a big batch and put 2-2/3 to 3 cups syrup in freezer bags so I have a quick mix when company stops by. Just made a fresh batch tonight so thought I would leave the comment. I finally wrote this recipe in my book so I wouldn't have to keep coming back to look it up! definately a favorite!"
"I recently made this lemonade for my daughter's baby shower and it was a hit. The day was extremely hot and this is a refreshing drink. I even made it a bit early and froze it with good results. To serve, I used a punch bowl and had made an ice ring with lemon rind roses and blueberries (It's a boy!) as well as ice cubes with small lemon slices to keep from diluting it."
"Can you freeze the syrup to use later? The recipe doesn't say. That's a lot of syrup to use in one week!"