Lemonade Syrup

How to Make

• 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.