Fresh Lemonade Syrup Recipes

BEST LEMONADE EVER

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.

FRESH LEMONADE SYRUP

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.

FRESH LEMONADE

Steps:

• Place all the ingredients in a blender and process until completely smooth. Serve over ice.

FRESH LEMONADE

Steps:

• Combine the sugar with 1 cup water in a medium saucepan and bring to a boil. Reduce heat and allow the sugar to dissolve, 3 to 4 minutes. Remove from heat and cool completely.
• Combine the lemon juice, sugar syrup, and 4 cups cold water in a large pitcher. Refrigerate until well chilled, at least 1 hour. Serve over crushed ice and garnish with mint leaves and sliced lemons.

FRESH LEMONADE SYRUP

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.

FRESH LEMONADE SYRUP

Steps:

• 1. Juice and zest lemons to get required amounts of both. some times heating the lemon in the microwave for a few seconds will help get the juices flowing.
• 2. In a heavy bottomed sauce pan boil water and remove from heat, immediately add sugar and lemon zest and stir till the sugar has completely melted and dissolved into the water.
• 3. Mix in lemon juice and stir until completely incorporated.
• 4. transfer to a lidded container and refrigerate till cool.
• 5. once cool mix equal parts lemon syrup with water for classic lemonade.
• 6. Sparkling lemonade- mix equal parts lemon syrup with sparkling water.
• 7. Lavender lemonade- add 1/2 cup fresh lavender to water before boiling the water (if you do not want the lavender floating around in the syrup you can tie it in cheese cloth or put a fill your own tea bag) or add lavender essence to classic lemonade.
• 8. Strawberry lemonade- add 1/8 cup thawed sugared frozen strawberries to classic lemonade. (you can make your own sugared strawberries too just make sure they have alot of time to sit and get the juices flowing for a nice syrup)
• 9. Arnold palmer- mix lemon syrup with equal parts unsweetened ice tea
• 10. Granita- in a blender, blend 1 part syrup with 1 1/2-2 parts ice. blend till smooth and slushy. For the adults add one shot of your favorite liquor per serving (more or less to your taste)

MAKE YOUR OWN FRESH LEMONADE CONCENTRATE/SYRUP

Steps:

• In saucepan, bring sugar and water to a boil.
• Cook just until sugar dissolves.
• Remove from heat and cool.
• Stir in lemon juice.
• Store in refrigerator in covered container until ready to use.
• To make lemonade by the pitcher: Combine full recipe with 5 cups of cold water.
• Add ice and stir.
• Garnish with lemon slices and fresh mint.
• To make lemonade by the glass: Combine 1/3 cup of concentrate with 1/4 cup of cold water.
• Stir and add lots of ice.
• Garnish with fresh lemon wedge.