Thursday, October 17, 2013

Freshy Squeezed Lemonade Syrup


4-6 lemons
4 cups sugar
2 cups water
pinch of salt

Finely grate or peel the zest of 4 lemons.

Extract juice from lemons to equal 1 cup of fresh lemon juice (depending on size about 4 medium lemons)

Pour the lemon juice, sugar and 2 cups of water into large saucepan.  Bring to a light boil and continue cooking until sugar is dissolved.  Remove from heat, add lemon zest and salt to taste.

Cool, store syrup in mason jars in refrigerator.

By the glass: In a large glass pour 1/4 cup lemonade syrup, add 1 cup cold water and ice.  Garnish with lemon wedge or sprig of mint.  Also see variations below.

By the pitcher:  Depending on the size of the pitcher, begin with 2 cups syrup to 4 cups water and lots of ice.  Adjust to taste.  Garnish with slices of lemon or lime, sprigs of mint or lemon thyme.  See variations.

Variations:

  • Add frozen saskatoons, blueberries, raspberries, strawberries, blackberries or your favorite fruit.
  • Substitute commercial lemonade for a portion of the added water.  The added citric acid gives the lemonade a nice kick.
  • Add green tea to make green tea lemonade.



"We live in a world where lemonade is made from artificial flavoring and furniture polish is made from real lemons." 
 - Mad Magazine