Start by combining one cup of juice, one cup of sugar, and the zest from the lemons in a small pan over medium heat; add a few sprigs of fresh thyme and rosemary for extra flavor if you wish. Stir the mixture constantly until the sugar is dissolved. Then remove the pan from the heat, cover, and steep for 15 minutes.
In a large heat-proof container, dissolve sugar in boiling water. Cool. Add fresh squeezed lemon juice and peel; mix well. Cover and store in the refrigerator for up to 1 week. Makes about 5 1/2 cups of syrup. That is 17 – 22 glasses of lemonade depending on the strength you mix it.
When Life Give you Lemons, Let’s Make Lemonade! Sugar Syrup: In a medium saucepan over medium high heat add the sugar and water. Let simmer until the sugar has Pour: Add the syrup to the pitcher. Lemon Juice: Add in the lemon juice. Water: Add in 6-8 cups of water and stir. Extra: Garnish with
To make the lemonade, pour the lemon juice into a 2 1/2-quart pitcher and add simple syrup to taste. If you are using a sweet lemon, such as a Meyer, you will need less syrup. Add the cold water, stir to blend and then add ice. Pour into tall glasses, garnish with the lemon slices and serve. Serves 6. This summer, keep the little ones cool by
simple syrup. Combine water, sugar in a medium pan. stir together and bring to a boil, stirring occasional. When sugar is completely dissolved remove from heat and allow to come to room temp. If not mixing in immediatly with lemonade store in an air tight container in the fridge.
Firmly roll each lemon on the counter, using the palm of your hand. Microwave the lemons on high 10-20 seconds just before cutting. Then, cut the lemons in half and use a juicer-or a spoon and your hand-to squeeze the juice from about a half-dozen lemons; set aside. Learn how to juice a lemon without cutting it.
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how to make the best homemade lemonade
