Lemon Simple Syrup For Ouzo Ade Recipes

OUZO LEMONADE

Steps:

• Gather the ingredients.
• Pour ouzo into a glass.
• Add lemon juice and mint leaves, and muddle to release the flavors from the mint leaves.
• Add honey and mix until it dissolves.
• Pour water into the glass and mix. If needed, add more water to dilute the ouzo taste.
• Serve and enjoy with a slice of lemon for garnish, if desired.

LEMON SIMPLE SYRUP RECIPE

Steps:

• Gather the ingredients.
• Using a sharp paring knife , cut off and reserve the zest, or bright yellow part of the peel, of 1 of the lemons. You can also use a Microplane zester, but then you'll have to strain the syrup at the end instead of simply lifting out the strips of zest-the choice is yours. Whichever way you zest the lemon, be sure to focus on the bright yellow part only and carefully avoid the bitter white pith below.
• Working with 1 lemon at a time, cut the lemons in half and juice them until you have 1/2 cup of fresh lemon juice (you may not need all the lemons-they vary greatly in how much juice they produce).
• Combine the juice with the sugar in a small saucepan and bring the mixture just to a boil over medium-high heat.
• Reduce the heat to maintain a gentle simmer and cook until the syrup is slightly thickened, about 10 minutes.
• Add the reserved lemon zest. Transfer the syrup to a small metal bowl and let it sit until cool, about 20 minutes. 
• Lift out the zest, letting any excess syrup drip off and back into the bowl, and discard the zest.
• If you ended up with lots of small pieces of zest, strain the syrup through a sieve. The zest can turn bitter if left to sit in the syrup while it's stored, so remove and discard it.
• If you want to use the syrup while it's still warm, now is the time. (Don't worry, you can always warm it back up if you need to.)
• Alternatively, cover the bowl and chill the syrup to add to cold beverages. Or transfer to a clean jar, screw on the lid, and store in the fridge for several months if you need to.

BEST LEMONADE EVER

Steps:

• In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
• Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

LEMON SYRUP

Steps:

• Heat lemon juice, water, sugar, lemon zest, and cornstarch in a pot over medium heat. Simmer until thickened, about 5 minutes; remove from heat.
• Sterilize the jars and lids in boiling water for at least 5 minutes.
• Pour the lemon syrup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
• Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
• Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Process jars in boiling water in a large pot for 10 minutes; remove jars from pot and allow to cool.
• Once cool, press the top of each lid with a finger, ensuring that the seal is tight.

LEMONADE SYRUP - THE EASY WAY

Steps:

• Read the whole directions FIRST so that you understand why the quantity of ingredients, yields and servings all depend on how many lemons you have when you start!
• Take a couple of strips of zest from each lemon.
• Juice the lemons.
• Measure the volume of lemon juice then set it aside.
• Put the same volume of water and the same volume of white sugar in a sauce pan with the zest.
• Having ensured by stirring that sugar is all dissolved bring to boil and boil hard for 5-6 minutes then take off heat.
• Allow sugar syrup to cool completely.
• Mix syrup and lemon juice together.
• Bottle and keep in refrigerator.
• Mix syrup and chilled water or soda water in ratio of about 1 of syrup to 4- 5 of water/soda for a geniune old fashioned lemonade thirst quencher. (Or vodka and syrup 50/50 for limoncello!).
• Some may strain the zest out before bottling but we never bothered - it looked attractively homemade.

LEMON SIMPLE SYRUP FOR OUZO-ADE

Steps:

• Heat sugar, water, and lemon zest in a small saucepan over high heat, stirring occasionally, until sugar dissolves. Let stand until cool, about 20 minutes. (Syrup can be refrigerated for up to 1 week.)

FRESH LEMONADE SYRUP

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.

LEMON SIMPLE SYRUP

Steps:

• Combine sugar and water and boil for 5 minutes.
• Add lemon juice and lemon rind.
• Let cool and place in an airtight container in refrigerator.
• To serve, fill glass about ¼ full with syrup; add ice and cold water.
• Stir and garnish with lemon wedge and maraschino cherry.

LEMON OUZO-ADE

Steps:

• Stir together all ingredients in a pitcher. Divide among 6 small ice-filled glasses.