By Sharon123 on July 26, 2006
Photo by Baby Kato
Photo by Baby Kato
"This is a simple and wonderful recipe! Use to make drinks, add to cakes, or make Lemon Mint Spritzers and Lemon Royales! Adapted from Food & Wine magazine(2002)"
Serving Size: 1 (803 g)
Servings Per Recipe: 1
"So easy, so tasty. Used six lemons and found that it was not enough. Since I had no more lemons left I used two limes and that made the 1 1/2 cup needed.
Refreshing drink, not too sweet which is a big plus. Good to have on hand in the fridge.
Thanks for posting."
"I love to keep sugar syrups around in the summer to use for drinks, and I can't wait to hunt down some new drinks to try with this! The lemon is a nice addition to the usual simple syrup. Thanks for posting!"
"So good and refreshing! This is fantastic. I simply diluted it with water and drank 'er down! Wow. I wasn't able to use fresh juice for this. And then it turned out that I only had 1 cup of lemon juice left so I used lime juice for the other 1/2 cup. Perfect. I loved it! This is going to be great to experiment with this summer! Thanks! Made for ZWT-3."
"Great recipe especially when we have a glut of lemons to use up - I put this with soda water and loved it !!"
"This recipe is so easy to make and and handy to have on hand always in the refrigerator. I always like to keep a sugar syrup on hand and this will be a welcomed addition. The flavor is excellent and I know I am going to find many uses for it. Thanks Sharon!"
"We slice the rind of 2 or 3 of the lemons (you have to use organic lemons or ones that are not wax-coated)and boil that with the sugar. When the syrup is cool, strain the rind slices out for a candy-like sweet, or add them to black coffee or espresso."
"Thanks for sharing this easy to make recipe Sharon. I'll be keeping a jar of this in my fridge from now on...It's so easy to use...I just know that I will get alot of use from this nice, sweet & tart tasting recipe."
"This recipe is excellent. We found that an even simpler method was to squeeze lemons then measure the juice. Use exactly the same volume each of water and sugar as there was of lemon juice and use Sharon123's method. This way the number of lemons you have and how juicy they are is the controlling factor - and it DOES make beautiful lemonade."