Recipe by Lightly Toasted
This recipe came from a late 30's era cookbook that belonged to my grandmother. Making the syrup is more time consuming, but it makes the best lemonade, because the sugar has been heated and disolved
Top Review by Chef1MOM-Connie
Well this is a blessing in these blistering days at home in Western NY. I was looking for a lemondade mix to make at home that was sweet but not too sweet. It was suggested I try yours. I am so glad I did! It is sweet and has loads of lemn flavor. As I wanted to reduce the amount of sugar for healthy reason I cut the sugar in 1/2 the 2nd batch and although less sweet it has tons of flavor from the lemon to make me want tp pucker up. DH likes this part! I LOVE it like this. DH likes it a bit sweeter so he adds in a 1/2 tsp of sugar to his for swetness. I did try it with Truvia in a glass. I like it but not as much. No bitterness after which is great for my diabetic friends and family members. When they come over I mix the lem0nade sans sugar and everyone can add their own. Thank you.
Directions See How It's Made
- To make the syrup, gently boil 4 cups sugar and 4 cups of water for 10 minutes.
- Pour into a clean container and refrigerate.
- To mix lemonade, combine all ingredients, and chill.
- Add freshly sliced lemon rind.
- I have also prepared this recipe using"Splenda" instead of sugar--it came out a little too sweet for my tastes, so I add extra lemon juice.