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When there's several lemons to either use up or lose out, make Lemonade Syrup Base. This recipe is from Sunkist and I have made it for years and years. It's special because you make the syrup base and refrigerate. Then whenever the dog days of summer get too much for you, make yourself a glass of lemonade without having to make a whole pitcher. Ahhhh...refreshing!

Prep time:
Cook time:
Servings: 12


Cost per serving $0.23 view details


  1. Bring water to boil in small saucepan; reduce heat and stir sugar in thoroughly. Simmer 5 minutes, then remove from heat and cool.
  2. Add lemon zest and juice to cooled syrup and stir. Pour into covered container and chill thoroughly (mason jars work well.)
  3. Lemonade by the glass: Shake syrup base. Measure 1/4 cup of it into glass tumbler; add 3/4 cup cold water and several ice cubes. Stir and enjoy.
  4. Base will keep refrigerated for several days.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 65g
Recipe makes 12 servings
Calories 105  
Calories from Fat 0 0%
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1mg 0%
Potassium 39mg 1%
Total Carbs 27.71g 7%
Dietary Fiber 0.2g 1%
Sugars 25.73g 17%
Protein 0.12g 0%



  • Amos Miller
    June 10, 2013
    This is so convenient - great for baskyard cook-outs and picnics. I also make this base with regular limes and key limes. Really handy, tasty & nutricious! Thanks, Salad Foodie!
    I've cooked/tasted this recipe!
    This is a variation

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