Lemonade Syrup

10m
Prep Time
10m
Cook Time
20m
Ready In


"This recipe makes an intensely flavoured syrup from just the quantity of lemons you have on hand. No messing about with fixed measurements. We were working in Pietermaritzburg, South Africa for a while and our rented house had a lemon tree that had bushels of lemons. We were told about this recipe by locals. It's almost too simple but it really works! The quantities shown in the ingredients are only there to give you an idea. The real measures you work out from the directions. "

Original is 20-24 servings

Step by Step Method

Step 1

READ ALL THE STEPS BEFORE YOU START so that you understand why the quantity of ingredients, yields and servings all depend on how many lemons you have when you start! Do not use the quantities given under ingredients heading

Step 2

Take a couple of strips of zest from each of the lemons you have. You will need at least six lemons to make it worthwhile doing. Strips should be from top to bottom and about 6mm (1/4 inch)wide

Step 3

Juice the lemons. Get rid of any pips in juice with a spoon. Measure the volume of lemon juice then set it aside

Step 4

Put the same volume of water and the same volume of white sugar as there was of lemon juice in a sauce pan. with the zest. Do NOT include any lemon juice.

Step 5

Having ensured by stirring that ALL the sugar is dissolved bring the water and sugar mix to the boil. Boil hard for 5-6 minutes then take off heat.

Step 6

Allow the sugar syrup to cool completely, then mix sugar syrup and lemon juice together.

Step 7

Bottle lemon syrup and keep in refrigerator.

Step 8

Mix lemon syrup and chilled water or soda water in ratio of about 1 of syrup to 4- 5 of water/soda for a geniune old fashioned lemonade thirst quencher. (Or vodka and syrup 50/50 for limoncello!).

Step 9

Some people strain the zest out of the lemon juice before bottling but we never bothered - it looked attractively homemade as was.

Tips


No special items needed.

1 Reviews

veg'n1

Not only is that a great recipe, I also love the way it's written!

0.0

review by:
(14 Jul 2012)

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