This may sound odd but one of the things my Mom makes that I LOVE is lemonade. I know what you are thinking…”Did she say lemonade? Like the stuff that you get from a can that take about 5 mins to make?” Yes, lemonade, but definitely NOT the kind from a can. Today I’m sharing a recipe for lemonade syrup which, in my opinion, makes much better lemonade than the cans. It takes a bit longer to make but it yields a lot more lemonade. And it is no more expensive than the canned kind (trust me, I’ve done the math).
This is what you will need:
- juice of 6 Lemons + zest of 4 lemons
- 10 cups of sugar
- 6 cups of boiling water
- 2 tbsp tartaric acid
- 3 tbsp citric acid
- 1 tbsp epsom salt
Makes 2+ liters of syrup.
For the last 3 ingredients you may have to get those at a health food store or pharmacy, although some grocery stores may carry them.
Also, the amount of sugar MAY alarm you (it did me….) but keep in mind you are just making the syrup (and A LOT of it) which you will then add water to to get the lemonade. And you will only use about 30-40 mls of the syrup per glass so it’s actually not as much sugar per glass as it sounds.
Take your lemon and grate the zest off of 4 of them. If you are lucky you have a master zester like my dad to do this part.
You will get this….
Then juice all six of those lemons. My mom has a electric juicer which speeds it up, but with only 6 lemons it won’t take long to do it by hand.
Then in a LARGE pot or bowl (at least 2.5 L) add the acids, epsom salt and sugar.
Add in your lemon juice and zest and then pour in 6 cups of BOILING water.
Stir thoroughly until the sugar is dissolved and let it sit until cooled. Then transfer to a container or containers. I like the zest in it but if don’t you could strain it out. But if you plan to do that I would let it sit overnight to make sure you get all the flavour before taking it out.
To make the lemonade just add about 30-40 mls of syrup (can vary depending on how sweet you like it) per cup of water (250 mls approx). Or by using a the same measurement but scaled up you can make a whole jug of it!
This is a sweet, delicious lemonade. It does have a few more grams of sugar in it than a regular lemonade (per glass), but it doesn’t have the high fructose corn syrup that most canned and bottled lemonades have and has fewer weird unpronounceable ingredients, so I would argue that it is more natural than the processed canned kind.
And once you have made it, it lasts for a long time. You get almost 60 glasses of lemonade per batch where you might only get 5-6 per can. And it’s almost the exact same cost per glass cost (about 20-25 cents) as the canned kind. Better tasting, more natural lemonade for the same price as the can? #nailedit Totally worth a little extra prep time.
It also could make a great hostess gift for summertime gatherings. Put some syrup in a mason jar with a pretty bow and a tag, and voila! Instagift.
So, I obviously think this recipe is the bees knees, but now it’s time for you to try it! Let me know how you like it!