How to Make Lemonade Syrup

Lemonade syrup can be used right away to make fresh beverages or stored for later use. If you decide to store it for later use, it will separate while it sits. Stir it well with a spoon before it is portioned to blend the sugar and lemon juice. Adding lemon zest to the lemonade syrup makes the syrup taste fresher and gives it visual appeal. If you like pulp in your lemonade, skip the straining step. Add this to my Recipe Box.

Instructions

1

Grate the yellow peel off of three lemons and measure 2 tablespoons of zest. Do not grate the white of the lemon, only use the yellow of the peel to avoid bitterness. Continue to zest lemons, if you do not have enough -- until you can measure 2 level tablespoons of zest.

2

Roll the lemons on a hard surface with the palm of your hand. Press firmly, as you roll the lemon to make juicing the lemon easier. Cut the lemons in half on the cutting board.

3

Place the strainer over the mouth of the measuring cup and squeeze the lemon juice into the cup through the strainer to remove pulp and seeds. Discard the pulp and seeds.

4

Pour three cups of lemon juice into the saucepan. Add the two tablespoons of lemon zest and three cups of sugar. Measure one cup of water and add it to the saucepan.

5

Place the saucepan on the stove over medium to high heat and bring it to a slow boil. Remove it from the heat and store the lemonade syrup in an airtight container in the freezer or refrigerator.