Lemonade Syrup The Easy Way Food
FRESH LEMONADE SYRUP
"This is a refreshing summer drink to enjoy on those lazy dog days of summer," reports Kathy Kittell from her home in Lenexa, Kansas. With the simple syrup in the fridge, it's a breeze to stir up this thirst-quenching beverage by the glass or pitcher.
Provided by Taste of Home
Time 25m
Yield 20 servings.
Number Of Ingredients 4
Steps:
- In a 1-1/2-qt. heat-proof container, dissolve sugar in boiling water. Cool. Add lemon juice and zest; mix well. Cover and store in the refrigerator for up to 1 week. Yield: 5-1/2 cups syrup (number of batches varies depending on concentration of lemonade)., For 1 serving, combine 1/4 to 1/3 cup syrup and 3/4 cup cold water in a glass; stir well. For 16 servings, combine 5-1/2 cups syrup and 10 cups cold water in a 2-qt. pitcher; stir well.
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.
EASY LEMONADE
You can use a combination of lemon and lime, or lemon and orange, or lemon, lime AND orange! 3/4 cup is about 3 large lemons, but measure it because you don't want it too tart!
Provided by FISHLOVE
Categories Drinks Recipes Lemonade Recipes
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- In a large pan, combine water and sugar. Heat until the sugar just melts. Remove from heat and pour in lemon juice. Mix well and chill in refrigerator before serving. Garnish with lemon, lime or orange slices.
Nutrition Facts : Calories 54.1 calories, Carbohydrate 14.5 g, Fiber 0.1 g, Protein 0.1 g, Sodium 7.3 mg, Sugar 13 g
LEMONADE SYRUP
This is great to sweeten and add a lemony zing to tea or fruity beverages. It will keep in the fridge for up to 1 year. You can also dilute the syrup with cold water and ice to make lemonade. You can substitute the lemon juice with orange, grapefruit, lime or any other juice that suits your fancy. MMMMMM!
Provided by JenSmith
Categories Sauces
Time 23m
Yield 50 serving(s)
Number Of Ingredients 3
Steps:
- Place sugar and water in a saucepan and bring to a boil, stirring until sugar dissolves. Remove from heat and cool.
- When cool, add juice and stir to mix.
- Pour syrup into a glass jar and seal. Store in the refrigerator.
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- Juice the lemons and strain out the pulp. Halve the lemons, then squeeze the juice from the halves — you can do this manually with your favorite juicer or reamer. My favorite alternative method: Quarter the lemons and use the stand mixer to juice all of the lemons at once. Place the quartered lemons in a stand mixer fitted with the paddle attachment, then beat on low speed for 2 minutes. With either method, strain the juice through a fine-mesh strainer into a large measuring cup or bowl to remove the pulp before making the lemonade. You need 1 cup of strained lemon juice.
- Combine the lemon juice and sugar to make a lemonade base. Add the sugar to the strained lemon juice and whisk until the sugar is completely dissolved.
- Add the water and chill. Transfer the lemonade base to a serving pitcher. Add the water and stir to combine. Chill the lemonade for at least 1 hour before serving.
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- To begin to make lemon syrup for lemonade, prepare all the lemons you're going to use. Wash them and peel three of them. You'll use this lemon zest to give the syrup its wonderfully intense taste. Then, using a juicer, juice all the lemons and set aside.
- Now it's time to create a type of syrup by mixing water with sugar. How do you do this? It's simple: just pour water into a saucepan or casserole dish, add sugar and place it on a medium heat. Leave it to cook until the sugar dissolves, this will take around 15 minutes. It is important to keep stirring the mixture continuously so that it becomes thicker and to prevent it from caramelizing.
- Make sure you keep a very close eye on this water and sugar mixture - just when it starts to boil, you should add the lemon zest. Then, you should stir all ingredients and let it boil for 5 minutes or so.
- After that time, remove the pot or pan from the heat and add the freshly squeezed lemon juice. For the right consistency of syrup, you must leave the mixture to thicken for at least 24 hours. After this, pass through a sieve or fine fabric mesh. So, remove the remaining lemon zest and pour the lemon syrup into a glass bottle or jar that has been sterilized. See our article on How to sterilise jars for canning to see the steps you must follow and to do the procedure correctly.If you love making your own syrup, at OneHowTo you can also learn how to make grenadine syrup or plain sugar syrup.
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- For the simple syrup: In a small pot over medium high heat, add sugar and water and stir until dissolved. The mixture will be clear when it is ready. Set aside and cool.
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