Recipe by Stephen Little
This is from one of my first Good House Keeping cookbooks. You must use a *zester* in order to avoid getting any of that bitter rind, and when you zest the lemons, zest them onto some sugar from the recipe (the sugar will 'catch' all of the oils). I also advise you from personal experience to use only the best skinned lemons for the best flavor.
Top Review by Lizzie-Babette
The taste was excellent, and it really wasn't difficult to make at all. My stepdaughter and I did this one afternoon, and everything turned out great; the only change we made was to add more hot water to dissolve the sugar; the amount called for was not quite enough. Very good taste, especially with the lemon zest. Excellent recipe we'll use often.
- 354.88 ml sugar
- 14.79 ml lemons, rind of or 14.79 ml lemon, zest of, finely grated (without any white rind)
- 0 to taste fresh water
- 354.88 ml fresh lemon juice, strained (8 to 10 washed Lemons)
- 0 to taste ice cube
- 177.44 ml club soda (I never use it myself) (optional)
Directions See How It's Made
- Into a 1 quart Jar with tight fitting lid, put sugar and lemon peel, or zest; add 1 1/2 cups very hot water (not from tap!). With lid fitted firmly, shake jar until sugar is dissolved.
- Add lemon juice. Refrigerate until chilled.
- To Serve: Into each 12-ounce glass, over ice cubes, pour 1/4 cup of the lemon syrup.
- Then add chilled club soda or, if you prefer, water.
- Stir to mix well.