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 "Recipe #304002" 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]