2 cups sugar
2 cups water
Juice and zest of 12 lemons
1. Heat sugar, water, and lemon zest in small saucepan over medium heat, stirring, until sugar has dissolved. Bring to boil then remove from heat.
2. Pour syrup through fine mesh sieve into a medium bowl and discard solids. Let cool completely then stir in lemon juice.
Note: I like a ratio of about 2 cups of lemon juice to 1 2⁄3 cups of syrup. I pour it into a squeeze bottle and keep it in the fridge. I add about an inch of syrup to the bottom of a glass and then top it off with water. I find that the freshness of the lemon starts to fade in 5-7 days, so making it in small batches works best.
This recipe isn’t really from anywhere, but I’m using it to replace the Crystal Light lemonade that I used to live on. I didn’t feel good about the aspartame in my diet and figured that this would be a good replacement for it.
I’ve switched from using a hand juicer to a power juicer and find that 8 lemons yields the required 2 cups of juice.