Lemonysyrupbase Recipes

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FRESH LEMONADE SYRUP

"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



Fresh Lemonade Syrup image

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.

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

LEMON SIMPLE SYRUP

Make this lemon simple syrup for Martha's Meyer Lemon Anniversary Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 4 cups

Number Of Ingredients 2



Lemon Simple Syrup image

Steps:

  • Heat sugar, zest, and 2 cups water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Pour through a fine sieve into a medium bowl; discard solids. Let cool completely. Stir in lemon juice.

2 cups sugar
Zest from 1 lemon, plus 3/4 cup fresh lemon juice

RASPBERRY LEMONADE CONCENTRATE

Here's a concentrate that allows you to enjoy a refreshing summer beverage any time of year. Sweet raspberries balance the tartness from lemons. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 40m

Yield 5 pints of concentrate (4 servings each).

Number Of Ingredients 5



Raspberry Lemonade Concentrate image

Steps:

  • Place raspberries in a food processor; cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil. , Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. headspace. Wipe rims; screw on bands until fingertip tight. , Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool., To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice.

Nutrition Facts : Calories 319 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 83g carbohydrate (78g sugars, Fiber 1g fiber), Protein 1g protein.

4 pounds fresh raspberries (about 14 cups)
6 cups sugar
4 cups lemon juice
Chilled tonic water or ginger ale
Ice cubes

EASY RASPBERRY LEMONADE

We came up with this recipe for my brother's wedding reception. We wanted to serve something that was easy and quick to fix, yet good at the same time. After a few tries, we ended up with this recipe...and a lot of compliments.

Provided by Tori Hermansen

Categories     Drinks Recipes     Punch Recipes     Non-Alcoholic Punch Recipes

Time 5m

Yield 18

Number Of Ingredients 7



Easy Raspberry Lemonade image

Steps:

  • In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.

Nutrition Facts : Calories 56.5 calories, Carbohydrate 14.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 4.5 mg, Sugar 10.4 g

1 (12 fluid ounce) can frozen raspberry lemonade concentrate
3 cups water
¾ teaspoon lime juice
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 cup crushed ice
1 cup fresh raspberries, garnish
18 Mint leaves, for garnish

LEMON SYRUP

This is a simple and wonderful recipe! Use to make drinks, add to cakes, or make Lemon Mint Spritzers and Lemon Royales! Adapted from Food & Wine magazine(2002)

Provided by Sharon123

Categories     Beverages

Time 18m

Yield 3 cups

Number Of Ingredients 3



Lemon Syrup image

Steps:

  • In a small saucepan, combine the 1 cup of sugar with 1 cup of water and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves.
  • Pour the syrup into a heatproof bowl and let cool to room temperature, then stir in 1 1/2 cups of fresh lemon juice.
  • You may make ahead, the syrup keeps indefinitely.

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

CANDIED LEMON SLICES AND LEMON SYRUP

Use this recipe to garnish any citrus dessert, such as our Lemon Pound Cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3



Candied Lemon Slices and Lemon Syrup image

Steps:

  • In a medium saucepan, combine sugar and 1 cup water; bring to a boil, stirring to dissolve sugar. Add lemon slices, and simmer very gently over medium-low heat, swirling pan occasionally, until slices are opaque throughout, 20 to 30 minutes. With a slotted spoon, transfer slices to a sheet of waxed paper; set aside. Add juice to pan, stir, and set aside.

1 cup sugar
2 lemons, sliced 1/8 inch thick or thinner, seeds removed
1/3 to 1/2 cup fresh lemon juice (from about 2 lemons)

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