Prep 20 mins
Cook 10 mins
This unique blend of ingredients makes a truely unforgetable lemonade drink from scratch. The secret: It's in the "Zest" of the outer portion of the lemon and orange. Use a fine grater to remove the peel. Stay away from the white, cause the white pith will give your dish a bitter undertaste. Smaller lemons usually have more juice than larger lemons. TIP! Soak your lemons in hot water before you squeeze them! The pulp is more engorged in a warm lemon than a cold one and this lets you squeeze more juice out of them. Ten minutes in a bowl of hot tap water works great.
- 1 cup water
- 1 cup sugar
- 1 orange, zest of
- 8 lemons, zest of
- 8 lemons, juice of, strained or 2 cups fresh lemon juice
- Bring water and sugar to boil and stir to dissolve sugar. Add lemon juice to water, stir and return to boil. Add lemon and orange zest, stir and remove from heat. Allow to stand 2 minutes before straining out zest.
- Cool syrup by setting pan over ice or in cold water. Cover and refrigerate syrup until needed. Makes about 3 cups.
- To make lemonade, add 1 part syrup to 3 or 4 parts water, or to taste.
Delicious! I must admit, I used limes in place of lemons(cost issue). I loved the zest in it! Just the right amount of sweet and tart. Thanks Logman! Made for Pick a Chef(PAC) over in the contest forum!