Whenever we go out to eat my kids order lemonade to drink. They judge restaurants on the quality of their lemonade. LOL, The fountain stuff doesn’t cut it. Chick-Fil-A gets major bonus points for their fresh squeezed lemonade. They LOVE IT! Mom’s lemonade also gets two thumbs up, but I don’t stand in the kitchen squeezing lemons every day. I make this Homemade Lemonade Syrup.
It is a fresh squeezed lemonade concentrate that I keep in the fridge. Mix it with some water and ice and BAM! Fresh Squeezed Lemonade in seconds! I love making this and giving it as gifts too! Who doesn’t like lemonade?!
Now my proud mama moment. I told the kids I was going to make this lemonade syrup and post it on the blog. My 13-year-old artist decided she would make the labels for me. SHE DID AMAZING!
I am sure her art will be hitting an Etsy shop before the summer is over. She is a little entrepreneur in the making.
You will need lemons. The more, the merrier! You are going to zest the lemons until you have about 2 tbsp of zest. It took about 2 -3 lemons to get enough zest.
Now get to juicing. You will need 3 cups of lemon juice. That store bought concentrate just isn’t the same. Fresh is best. You can use half the recipe if you don’t have enough lemons. If a neighbor has a lemon tree, bake them a cake and hint that you really could use some lemons ;). Of course, take them a bottle of lemonade syrup when you are done.
Once you have the lemons juiced, mix 3 cups of sugar with 1 cup of boiling water. Stir until the sugar has dissolved. Then mix with the Lemon Juice. You will end up with about 5 1/2 cups of liquid gold!
Mix 1/3 – 1/4 cup of lemonade syrup with 6-8 oz of water to make the perfect glass of lemonade! Serving a houseful? For eight servings, combine 2 2/3 cups syrup and 5 cups cold water in a 2-qt. Pitcher; stir well.
- 3 Cups Sugar
- 1 Cup Boiling Water
- 3 Cups Lemon Juice
- 2 Tbsp Grated Lemon Peel
- In a large heat-proof container, dissolve sugar in boiling water. Cool.
- Add fresh squeezed lemon juice and peel; mix well.
- Cover and store in the refrigerator for up to 1 week.
- For 1 serving, combine ¼ to ⅓ cup lemonade syrup and ¾ cup cold water in a glass; stir well. For 8 servings, combine 2-2/3 cups syrup and 5 cups cold water in a 2-qt. Pitcher; stir well.