I’ve posted a few times about “Lemonade“, the real kind, my favorite drink ever. (When I don’t have raging heartburn.) This is a recipe quite like that but I love it even more! Today I made a simple syrup for the Berry Lemon Sangria recipe I shared and my kids were feeling a little left out because we don’t let them in the booze. (We hardly drink ourselves.) So, I made them a drink of their own. My son loved it because there was no crunchy sugar at the bottom to get in the back of his throat. Score. Happy kids, happy Mom.
You can make the simple syrup ahead of time and store it in the refrigerator. When you are ready to par-tayyyy, just snag it out of the ‘fridg and combine it with ice and water. So simple. Throw in some grenadine syrup, frozen berries or orange slices to mix it up a bit!
This recipe easily doubles, triples or x10’s, depending on how much lemonade you want to make.
Here are some step by step photos that will assist you in creating the recipe below.
Lemon sugar… oh yes.
Corn syrup for holding the sugar rim on the glass.
Always employ trustworthy help.
Simple Syrup Lemonade
Makes 10 servings
2 C sugar
Zest of 2 lemons
Juice of lemons
3 1/2 C water
Rub sugar with zest of lemon to release oils. Add to small saucepan with juice of lemon and water. Heat over medium heat until sugar dissolves. Do not boil. Remove from heat. Cool.
Lemon Sugar Rim
Zest of 2 lemons
1 C sugar
2 TBSP Corn syrup
Rub lemon zest and sugar together. Lay in an even thin layer on a plate. On a separate plate, add corn syrup in a circle. Dip rim of glass in corn syrup, then sugar mixture.
For Serving: You’ll need ice and water.
Fill sugar rimmed glasses with ice, 1-2 parts simple syrup and then 3 parts water. Add a straw and serve immediately!
To serve: I like to incorporate this in a 3-2 ratio. Three parts water, 2 parts simple syrup. (I like it sweet!) Use whatever strength you’d like, to suit your tastes!