Best Lemonade Syrup Recipes

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FRESH LEMONADE SYRUP



Fresh Lemonade Syrup image

"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

3 cups sugar
1 cup boiling water
3 cups lemon juice (about 16 lemons)
2 tablespoon grated lemon zest

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.

OLD-FASHIONED LEMON VERBENA LEMONADE SYRUP



Old-Fashioned Lemon Verbena Lemonade Syrup image

Pull up a hammock, select a good book and make a jug of this cooling lemonade to refresh you as you gently sway and wile away the long, hot hours! A simple zingy lemonade syrup that is added to water to dilute and is compulsory for hot, humid days! Lemon Verbena is one of my favourite herbs and is a welcome addition to my walled herb garden here in France. The syrup is also amazing if poured over ice creams and summer berries for a tangy citrus flavour. Add an attractive label and a sprig of lemon verbena leaves for a thoughtful summer gift.

Provided by French Tart

Categories     Beverages

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 5

300 ml water
150 g sugar
2 large lemons, zest of
10 -12 lemon verbena leaves, slightly crushed in a mortar and pestle
lemon verbena leaf, to garnish

Steps:

  • Make the syrup by heating together the water, lemon zest and the sugar. Bring to a boil, take off the heat and allow to infuse until cold. Bring back to a boil and immediately add the lemon verbena leaves. Take off the heat and allow to infuse until cold.
  • Strain the syrup in to a bottle or jar in the fridge until needed. Discard the lemon verbena leaves.
  • To make Lemonade: Pour some syrup into a glass and add water to taste. Serve with ice and garnish with a lemon verbena leaf and a lemon slice.

OLD FASHIONED LEMON BALM AND LEMON VERBENA LEMONADE SYRUP



Old Fashioned Lemon Balm and Lemon Verbena Lemonade Syrup image

There are numerous recipes for lemon balm lemonade, and I have an old English recipe myself that I make regularly - but, if you find that it is sometimes a little "light" on the lemon flavour, add some lemon verbena for a super charged lemon kick! I have made this several times now and it is so refreshing and zingy, perfect for a hot summer's day. Once the syrup is made, it lasts for several weeks in the fridge, or several months in a cool dark place if you add the optional citric and tartaric acid. Serve with cold sparkling water and slices of lemon and a sprig of either lemon balm or lemon verbena.

Provided by French Tart

Categories     Punch Beverage

Time P2DT5m

Yield 2 Litres

Number Of Ingredients 6

450 g caster sugar
600 ml water
1 lemon, cut into two halves
10 large lemon verbena leaves
10 large lemon balm leaves
1/4 teaspoon tartaric or 1/4 teaspoon citric acid

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.

GINGER SIMPLE SYRUP FOR HOT HONEY LEMONADE



Ginger Simple Syrup for Hot Honey Lemonade image

Use this Ginger Simple Syrup for Hot Honey Lemonade.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 3/4 cup

Number Of Ingredients 3

4 ounces fresh ginger, thinly sliced
1/2 cup water
1/2 cup granulated sugar

Steps:

  • In a small saucepan, bring all ingredients to a boil over medium heat. Cook 2 minutes. Strain the mixture through a sieve, discarding ginger. Store in an airtight container in the refrigerator up to 1 week.

TUSCAN VODKA LEMONADE WITH ROSEMARY AND THYME SIMPLE SYRUP



Tuscan Vodka Lemonade with Rosemary and Thyme Simple Syrup image

Provided by Anne Burrell

Categories     beverage

Time 15m

Yield 2 cocktails

Number Of Ingredients 9

1 cup granulated sugar
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup water
4 ounces vodka
Juice of 2 lemons, plus more for the glass rim
Ice
2 tablespoons superfine sugar
Pinch cayenne pepper

Steps:

  • To make the rosemary and thyme simple syrup, add the granulated sugar, 2 sprigs or the rosemary, 2 sprigs of the thyme and the water to a small saucepan. Turn on the heat and bring to a gentle boil, then stir to dissolve the sugar. Turn off the heat and let it cool. Discard the rosemary and thyme. Store in an airtight container in the fridge for up to 1 month.
  • Add the vodka, lemon juice and 2/3 cup of the rosemary and thyme simple syrup (or more if you like a sweeter cocktail!) into a cocktail shaker with ice.
  • Mix together the superfine sugar and cayenne pepper then spread onto a plate. Run a lemon wedge around the rim of each glass and dip into the sugar and cayenne mixture. Fill each glass with ice, then divide the vodka lemonade between the 2 glasses. Garnish each glass with a sprig of rosemary and a sprig of thyme. Enjoy!

FRESH LEMONADE SYRUP



Fresh Lemonade Syrup image

With this lemonade syrup in the refrigerator, it's a breeze to stir up a thirst-quenching pitcher of fresh lemonade. Recipe by Kathy Kittell of Kansas came from Quick Cooking. It can be made with sugar or Splenda for Baking. If you like, substitute some fresh lime juice for the lemon juice.

Provided by BeachGirl

Categories     Beverages

Time 31m

Yield 5 1/2 cups concentrate, 22 serving(s)

Number Of Ingredients 4

3 cups lemon juice (juice from about 5 pounds lemons)
1 cup boiling water
3 cups Splenda granular (not packets) or 3 cups sugar
4 lemons, rind of, grated, about 2 tablespoons

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.

FRESH LEMONADE SYRUP



Fresh lemonade syrup image

I got this recipe from my mom a few years ago and since then I have found many ways to modify it even though it is excellent just made into classic lemonade. This can be made into classic lemonade, strawberry lemonade, lavender lemonade, arnold palmer or into a lemon granita, with or without something for the adults. I always...

Provided by Amy Croyle

Categories     Other Drinks

Time 1h10m

Number Of Ingredients 13

LEMON SYRUP
3 c sugar
3 c water
3 c fresh lemon juice (12-13 lemons depending on size, this is just an estiate)
2 Tbsp fine lemon zest
EXTRAS YOU MAY WANT TO ADD TO YOUR SYRUP TO MAKE DIFFERENT DRINKS
water- classic lemonade
sparkling water- sparkling lemonade
fresh lavender or lavender essence - lavender lemonade
frozen strawberries, sugared- strawberry lemonade
unsweetened ice tea- arnold palmer
ice- granita
lemon shnapps or any other liquor you like- granita with a kick!

Steps:

  • 1. Juice and zest lemons to get required amounts of both. some times heating the lemon in the microwave for a few seconds will help get the juices flowing.
  • 2. In a heavy bottomed sauce pan boil water and remove from heat, immediately add sugar and lemon zest and stir till the sugar has completely melted and dissolved into the water.
  • 3. Mix in lemon juice and stir until completely incorporated.
  • 4. transfer to a lidded container and refrigerate till cool.
  • 5. once cool mix equal parts lemon syrup with water for classic lemonade.
  • 6. Sparkling lemonade- mix equal parts lemon syrup with sparkling water.
  • 7. Lavender lemonade- add 1/2 cup fresh lavender to water before boiling the water (if you do not want the lavender floating around in the syrup you can tie it in cheese cloth or put a fill your own tea bag) or add lavender essence to classic lemonade.
  • 8. Strawberry lemonade- add 1/8 cup thawed sugared frozen strawberries to classic lemonade. (you can make your own sugared strawberries too just make sure they have alot of time to sit and get the juices flowing for a nice syrup)
  • 9. Arnold palmer- mix lemon syrup with equal parts unsweetened ice tea
  • 10. Granita- in a blender, blend 1 part syrup with 1 1/2-2 parts ice. blend till smooth and slushy. For the adults add one shot of your favorite liquor per serving (more or less to your taste)

MAKE YOUR OWN FRESH LEMONADE CONCENTRATE/SYRUP



Make Your Own Fresh Lemonade Concentrate/Syrup image

Fresh made lemonade and so much better than the frozen concentrate. Cook time for the sugar and water is estimated. Recipe found on the Web.

Provided by Marie

Categories     Beverages

Time 20m

Yield 1 pitcher

Number Of Ingredients 3

1 1/2 cups fresh squeezed lemon juice
1 cup water
1 1/2 cups sugar

Steps:

  • In saucepan, bring sugar and water to a boil.
  • Cook just until sugar dissolves.
  • Remove from heat and cool.
  • Stir in lemon juice.
  • Store in refrigerator in covered container until ready to use.
  • To make lemonade by the pitcher: Combine full recipe with 5 cups of cold water.
  • Add ice and stir.
  • Garnish with lemon slices and fresh mint.
  • To make lemonade by the glass: Combine 1/3 cup of concentrate with 1/4 cup of cold water.
  • Stir and add lots of ice.
  • Garnish with fresh lemon wedge.

LEMONADE SYRUP



Lemonade Syrup image

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

4 cups sugar
2 cups water
1 1/2 cups lemon juice or 1 1/2 cups fruit juice

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.

LEMONADE SYRUP - THE EASY WAY



Lemonade Syrup - the Easy Way image

This recipe makes an intensely flavoured syrup from just the quantity of lemons you have on hand. No messing about with fixed measurements. We were working in Pietermaritzburg, South Africa for a while and our rented house had a lemon tree that had bushels of lemons. We were told about this recipe by locals. Its almost too simple but it really works! The quantities shown in the ingredients are only there to give you an idea. The real measures you work out from the directions.

Provided by The Dabblers

Categories     Punch Beverage

Time 35m

Yield 20-100 serving(s)

Number Of Ingredients 3

12 lemons
1 lb white sugar
1 pint water

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.

Nutrition Facts : Calories 97.9, Fat 0.1, Sodium 1.6, Carbohydrate 25.9, Fiber 1, Sugar 23.5, Protein 0.4

MINT SYRUP FOR BLUEBERRY-MINT LEMONADE



Mint Syrup for Blueberry-Mint Lemonade image

Use this syrup when making our Blueberry-Mint Lemonade.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 3 cups

Number Of Ingredients 2

1 cup sugar
2 bunches mint, cut into 2-inch lengths

Steps:

  • In a small, tall saucepan, combine sugar, mint, and 2 3/4 cups water; bring to a boil over medium-high heat. Cook until the sugar has completely dissolved, 1 minute. Remove from heat; let stand 30 minutes. Pass through a fine strainer set over a bowl, and discard mint.

SIMPLE SYRUP FOR LEMONADE AND TANGERINEADE



Simple Syrup for Lemonade and Tangerineade image

Use this syrup with our Strawberry Hibiscus-Tea Lemonade or Jasmine-Tea Tangerineade. It can be doubled or tripled and kept on hand for up to a month.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 2

1 cup sugar
1 cup water

Steps:

  • Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Let cool completely, and refrigerate for up to 1 month.

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