Recipe: Lemonade Syrup (makes 5 cups syrup)

HOMEMADE LEMONADE SYRUP

"You might also add a spoonful of this to iced tea."

2 1/2 cups sugar
Finely grated zest of 4 lemons
Pinch of salt
3 cups fresh lemon juice (abut 12 large lemons)

Bring 1 cup water, the sugar, zest, and salt to a boil in a large saucepan over medium-high heat, stirring until the sugar is dissolved. Boil for 5 minutes, then remove the pan from the heat and let cool to room temperature.

Pour the syrup through a strainer into a large glass measure or a bowl. Stir in the lemon juice. Pour the syrup into a large jar or bottle with a tight-fitting lid. The syrup can be stored, refrigerated, for up to 3 weeks.

To make a glass of lemonade, use 2 or 3 tablespoons of this syrup per glass of seltzer or cold water. Serve over ice.

For a pitcher of lemonade, use 3/4 to 1 cup syrup and 4 to 5 cups water. Serve over ice.

Makes about 5 cups syrup
Source: Lemon Zest by Lori Longbotham