- 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).
Reviews forFresh Lemonade Syrup
"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!"
"I have used this recipe for about 4 years now adn it is AWESOME!!!"
"I am alway on the lookout for big batch punches to use for association potlucks. This looks good for the 4th's gathering this year! Thanks"
"I adore fresh lemonaide and this one sounds like a winner to me ! Thank you ever so much for posting it !"