ForkwiseFresh Lemon Syrup Cooler
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 12 lemons
- 6 cups sugar
- 3 cups water
- Cold water, to serve
Method
- Grate the zest of 6 of the lemons and juice all 12. Combine the zest and juice, cover and refrigerate overnight.
- Simmer the sugar and water until clear and slightly thickened, then let the syrup cool completely.
- Strain the lemon juice into the syrup, pressing the zest to extract its oil.
- Bottle and refrigerate. For each drink, stir 1–2 tbsp of syrup into a tall glass of cold water.
Keep it refrigerated and use within 2 to 3 weeks.
Recipe source: Project Gutenberg – The White House Cook Book (1887) · Public domain (U.S.) · F. L. Gillette & Hugo Ziemann · Adapted from “Lemon Syrup”: rewritten in our own words with modern units and food-safety updates; untested
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