Nothing is more refreshing on a hot day than a cool glass of lemonade...and this homemade lemonade recipe will have your friends and family coming back for seconds! Even better? You can make the lemonade syrup ahead of time, and store it in the refrigerator for up to 3 weeks. Then just add water when you want to serve it!
Prep Time 5minutes
Cook Time 5minutes
Cooling Time 30minutes
Total Time 40minutes
1½cupsof granulated white sugar or ¾ cup of honey
2Tablespoonsgrated lemon rind
9 or 10lemons
fresh mint or lemon balmoptional
Grate 2 Tablespoons of lemon rind from the lemons. Try not to grate too far into the skin...the white part is a little bitter.
Combine the water, sugar or honey and the lemon rind in the saucepan.
Bring to a boil, stirring constantly.
Let the mixture simmer for about 5 minutes.
Remove from the heat and let cool. You can speed up the process by covering it and putting it in the refrigerator for a while.
Juice the lemons so that you have about 1¾ cups of lemon juice.
Pour the lemon juice into a glass storage jar.
When the syrup has cooled, add it to the jar and mix well.
The general rule of thumb is to add 1 part syrup to 3 parts water to make your lemonade. Of course, you can adjust the amount of water you use, depending on how strong you like your lemonade.
For an individual glass:
Add 1/3 cup of the syrup to a glass.
Mix in 1 cup of water
Add some ice and garnish with a sprig of mint or lemon balm.
For a pitcher:
Add 1½ cups of syrup to the pitcher (about half of the syrup recipe)
Add 4½ cups of water to the pitcher.
Add some ice and garnish with sliced lemon and fresh mint or lemon balm leaves.
Using honey instead of sugar has a slightly different taste, and looks a little darker, but still tastes good and has less calories. The lemonade syrup can be stored in the refrigerator for up to 3 weeks.