Ingredients:
8 -10 lemons, thin skinned, at room temp
1 1/2 cups sugar
1 1/2 cups very hot water
1 tablespoon lemon peel, finely grated** Use care to only grate the yellow outer skin. The white membrane underneath is very
Directions:
Finely grate or use a zester, lemons to get 1 Tbs of peel. Roll room temperature lemons firmly on hard surface to soften slightly. This will break down the membranes and produce more juice. Squeeze lemons to get 1 1/2 cups juice.
In one quart pitcher stir together the sugar, hot water and peel. Stir until sugar is dissolved. Add lemon juice and chill thoroughly.
To make serving, pour 1/4 cup of this syrup over ice cubes in 12 oz glass. Stir in 3/4 cups cold water. Garnish with thin lemon slices.
Syrup can be refrigerated for 1 week in tightly closed jar.
Time to make does not include chilling time.
Servings: 16
Time preparation: 30 min.
Time total: 30 min.