Lemonade Syrup Food

FRESH LEMONADE SYRUP

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.

LEMONADE SYRUP

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.

ITALIAN LEMONADE

Steps:

• Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with a lemon twist.
• In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator.

PERFECT LEMONADE

Steps:

• Remove wide strips of zest from 2 lemons with a vegetable peeler (do not remove the pith). Make 2 cups simple syrup (recipe below), adding the lemon zest before heating. Let cool, then pour into an ice-filled pitcher. Stir in 1/2 teaspoon salt, 2 cups each fresh lemon juice and water, and some lemon slices.
• Simple Syrup: To make 2 cups simple syrup, bring 1 1/2cups each sugar and water to a boil, stirring until dissolved. Let cool.

FRESH LEMONADE SYRUP

Steps:

• In 2 quart bowl, add 1 cup water and microwave for 1 minute.
• Add Splenda for Baking and stir to dissolve.
• Add lemon juice and grated peel.
• Stir.
• TO PREPARE LEMONADE: For 1 serving, mix 1/4 cup syrup and 3/4 cups water in glass.
• Add ice.
• For 1/2 gallon, add 2-2/3 cups syrup and 5 cups water.
• Stir.
• TO FREEZE: When lemons are plentifyl, make syrup and freeze in ice cube trays. Pop cubes out and store in a freezer-safe zip-style bag, removing as much air as possible. For 1 serving, place 2-3 cubes in glass, add 3/4 cups warm/not water and stir to dissolve cubes. Add ice and serve.

BEST LEMONADE EVER

Steps:

• In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
• Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

LEMON SYRUP

Steps:

• In a small saucepan, combine the 1 cup of sugar with 1 cup of water and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves.
• Pour the syrup into a heatproof bowl and let cool to room temperature, then stir in 1 1/2 cups of fresh lemon juice.
• You may make ahead, the syrup keeps indefinitely.

LEMONADE SYRUP - THE EASY WAY

Steps:

• Read the whole directions FIRST so that you understand why the quantity of ingredients, yields and servings all depend on how many lemons you have when you start!
• Take a couple of strips of zest from each lemon.
• Juice the lemons.
• Measure the volume of lemon juice then set it aside.
• Put the same volume of water and the same volume of white sugar in a sauce pan with the zest.
• Having ensured by stirring that sugar is all dissolved bring to boil and boil hard for 5-6 minutes then take off heat.
• Allow sugar syrup to cool completely.
• Mix syrup and lemon juice together.
• Bottle and keep in refrigerator.
• Mix syrup and chilled water or soda water in ratio of about 1 of syrup to 4- 5 of water/soda for a geniune old fashioned lemonade thirst quencher. (Or vodka and syrup 50/50 for limoncello!).
• Some may strain the zest out before bottling but we never bothered - it looked attractively homemade.

OLD FASHIONED LEMON BALM AND LEMON VERBENA LEMONADE SYRUP

Steps:

• Place the sugar, lemon halves and water into a saucepan and heat until the sugar has completely dissolved.
• Add the lemon verbena and lemon balm leaves and boil for 2 minutes; leave to cool. Add the citric or tartaric acid if using at this stage. Allow to cool and then cover and allow to infuse for 24 to 48 hours, depending on what strength you require. (I have left this for 3 days sometimes too, for a real lemon zing.).
• Sieve through a fine mesh or colander, discarding the lemon halves and the herb leaves - then pour into clean and sterile bottle/s; seal tightly and store in a cool dark place for several months or in the fridge for several weeks.
• To use: 1 part syrup to 4 parts water or sparkling water, to taste - add more for a stronger lemon flavour or less for a more delicate flavour. Add ice, a slice of lemon and some lemon balm or lemon verbena leaves as a garnish.

OLD-FASHIONED LEMONADE

Steps:

• Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
• In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.

LEMON SYRUP

Steps:

• Heat lemon juice, water, sugar, lemon zest, and cornstarch in a pot over medium heat. Simmer until thickened, about 5 minutes; remove from heat.
• Sterilize the jars and lids in boiling water for at least 5 minutes.
• Pour the lemon syrup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
• Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
• Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Process jars in boiling water in a large pot for 10 minutes; remove jars from pot and allow to cool.
• Once cool, press the top of each lid with a finger, ensuring that the seal is tight.