Ingredients
- 1/2 cup water
- 1 1/2 cups sugar
- 1 tablespoon lemon zest
- 1 1/2 cups lemon juice fresh (I like some of the pulp too)
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Lemonade Syrup Base
Time: 30 minutes prep, 5 minutes cook
Servings: 12
Directions
- Bring water to boil in small saucepan; reduce heat and stir sugar in thoroughly. Simmer 5 minutes, then remove from heat and cool.
- Add lemon zest and juice to cooled syrup and stir. Pour into covered container and chill thoroughly (mason jars work well.)
- 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.
- Base will keep refrigerated for several days.
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Summary
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!
Menus and Pairings
Reviews
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
