Lemonade Syrup Recipes

Steps:

• In a 1-1/2-qt. heat-proof container, dissolve sugar in boiling water. Cool. Add lemon juice and zest; 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)., For 1 serving, combine 1/4 to 1/3 cup syrup and 3/4 cup cold water in a glass; stir well. For 16 servings, combine 5-1/2 cups syrup and 10 cups cold water in a 2-qt. pitcher; stir well.

Steps:

• Place sugar and water in a saucepan and bring to a boil, stirring until sugar dissolves. Remove from heat and cool.
• When cool, add juice and stir to mix.
• Pour syrup into a glass jar and seal. Store in the refrigerator.

Steps:

• Remove wide strips of zest from 2 lemons with a vegetable peeler (do not remove the pith). Make 2 cups simple syrup (recipe below), adding the lemon zest before heating. Let cool, then pour into an ice-filled pitcher. Stir in 1/2 teaspoon salt, 2 cups each fresh lemon juice and water, and some lemon slices.
• Simple Syrup: To make 2 cups simple syrup, bring 1 1/2cups each sugar and water to a boil, stirring until dissolved. Let cool.

Steps:

• In 2 quart bowl, add 1 cup water and microwave for 1 minute.
• Add Splenda for Baking and stir to dissolve.
• Add lemon juice and grated peel.
• Stir.
• TO PREPARE LEMONADE: For 1 serving, mix 1/4 cup syrup and 3/4 cups water in glass.
• Add ice.
• For 1/2 gallon, add 2-2/3 cups syrup and 5 cups water.
• Stir.
• TO FREEZE: When lemons are plentifyl, make syrup and freeze in ice cube trays. Pop cubes out and store in a freezer-safe zip-style bag, removing as much air as possible. For 1 serving, place 2-3 cubes in glass, add 3/4 cups warm/not water and stir to dissolve cubes. Add ice and serve.

Steps:

• Read the whole directions FIRST so that you understand why the quantity of ingredients, yields and servings all depend on how many lemons you have when you start!
• Take a couple of strips of zest from each lemon.
• Juice the lemons.
• Measure the volume of lemon juice then set it aside.
• Put the same volume of water and the same volume of white sugar in a sauce pan with the zest.
• Having ensured by stirring that sugar is all dissolved bring to boil and boil hard for 5-6 minutes then take off heat.
• Allow sugar syrup to cool completely.
• Mix syrup and lemon juice together.
• Bottle and keep in refrigerator.
• Mix syrup and chilled water or soda water in ratio of about 1 of syrup to 4- 5 of water/soda for a geniune old fashioned lemonade thirst quencher. (Or vodka and syrup 50/50 for limoncello!).
• Some may strain the zest out before bottling but we never bothered - it looked attractively homemade.

Steps:

• Bring to a boil in a saucepan until the sugar completely dissolved.
• Put about 4 tablespoons in to a glass, add ice and then water. (You may have to play just a bit with the final proportion of syrup or water, but it's really, really good.) Or you can use this for your lemonade based coctails.
• The syrup will keep for a week or two in the fridge or it can be frozen in ice cube trays and then removed to zip locks (they don't freeze really hard) and used.

Steps:

• In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
• Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Steps:

• Heat lemon juice, water, sugar, lemon zest, and cornstarch in a pot over medium heat. Simmer until thickened, about 5 minutes; remove from heat.
• Sterilize the jars and lids in boiling water for at least 5 minutes.
• Pour the lemon syrup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
• Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
• Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Process jars in boiling water in a large pot for 10 minutes; remove jars from pot and allow to cool.
• Once cool, press the top of each lid with a finger, ensuring that the seal is tight.

Steps:

• In a small saucepan, combine the 1 cup of sugar with 1 cup of water and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves.
• Pour the syrup into a heatproof bowl and let cool to room temperature, then stir in 1 1/2 cups of fresh lemon juice.
• You may make ahead, the syrup keeps indefinitely.