Prep 15 mins
Cook 2 hrs 45 mins
This basic recipe from Fred Thompson's cookbook, "Lemonade," starts with a simple syrup that can be made ahead and refrigerated up to a month. Having some on hand speeds up the process of making fresh lemonade.
- 2 lemons, zest of, grated
- 2 cups sugar
- 2 cups water
- 2 cups fresh lemon juice (about 12 lemons, with half of the rinds reserved and roughly chopped)
- 3 cups cold water
- To make the sugar syrup, in a medium saucepan combine the zest, sugar and water.
- Bring to a boil over medium heat, stirring to dissolve the sugar.
- Remove from the heat, cover and let steep for 15 minutes.
- Transfer the syrup to a 2-quart pitcher.
- Let cool.
- Add the lemon juice, chopped lemon rinds and cold water.
- Stir well to combine.
- Chill until very cold.
- Serve over ice.
This is a fantastic lemonade recipe! I was a bit skeptical, I have to admit, with the 2 lemon zests in the sugar syrup, thought it would be overpowering but I was wrong! The sugar syrup was perfect, it had the right amount of sweetness and zestiness (is that a word?!). The only thing I did different was I added in chilled club soda instead of water. Thank you, Lainey6605, for sharing this wonderful recipe, definitely a keeper!
Fabulous Lainey!! Loved how simple it was to hold the sugar syrup to make up lemonade as needed. I made the syrup 2 days before I needed the lemonade and it worked great! Thanks for a keeper - I'll be keeping this syrup on hand from now on and making lemonade from this recipe! Made for Newest Zaar Tag. Goes great with your "Fruity Ice Cubes" too.
Yet another way to mix up a great lemonade! Simple AND tasty! The recipe is definitely a keeper ~ You might just have converted me from my usual method of making lemonade, & a definite thanks for sharing! [Made & reviewed as part of my NON-ALCOHOLIC theme in My-3-Chefs cooking event]