By learning to master and use simple syrup, you can make fresh lemonade, limeade and a huge variety of refreshing beverages. It will keep for a month or more in your refrigerator in a tightly sealed container. The ratio is always one to one, or for every one cup of sugar you use, use one cup of water, and so on.
Ingredients of Lemonade Syrup
- 2 cups superfine sugar (for the simple syrup)
- 2 cups water (for the simple syrup)
- 2 cups lemon juice, preferably from Meyer lemons
- 6 to 8 cups cold water (to adjust to your preferred taste)
- Crushed or shaved ice
- Thinly sliced lemon rounds for garnish
Lemonade Syrup Procedure
- To make simple syrup, heat the sugar and water in a small saucepan, stirring frequently until the sugar is completely dissolved. Set aside to cool to room temperature.
- Using anywhere from 4 to 10 lemons (depending on variety, ripeness and size) extract juice and pulp
- Combine cooled simple syrup with lemon juice and pulp
- Add chilled water to your taste. Serve over ice with a lemon slice