|There's my glass waiting for me!|
|That's right, dipping her wheat thins.|
1 ½ cups sugar
1 ½ cups water
Zest from one lemon
1 ½ cups fresh lemon juice (about 6 or 7 lemons)
Cold water or sparkling water
Measure the sugar and water into a sauce pan. While stirring with a wooden spoon, bring the mixture to a boil for 5 minutes. Remove the saucepan from the heat. Let cool slightly.
Add fresh squeezed lemon juice and lemon zest to the sugar syrup. Cool completely. Pour the lemonade syrup into a quart jar. Cover tightly with the lid. The syrup can be kept in the refrigerator for 2 or 3 weeks.
When you’re ready to serve the lemonade, put some ice cubes in the bottom of a glass. Our ¼ cup of the lemon syrup over the ice cubes. Add ¾ cup cold water or sparkling water and stir. I decided that I wasn't a real fan of the zest in my glass, so I've started straining that out.
The recipe makes enough syrup for 14 glasses of lemonade.
|I couldn't help sipping while I took photos. Here's my jar of syrup, too. Yum.|
Lemonade Critique from A Happy Song on Vimeo.
Have a Happy Day!