Recipe source: Simply so Good
Sugar - 1 1/2 cups
Lemon Juice - 1 1/2 cups (about 7 large lemons)
Water - 1 1/2 cups
Zest of one lemon
Cold water or Sparkling water
Fresh mint leaves
- In a sauce pan, bring sugar and water to a boil for 5 minutes. Keep stirring.
- Remove from the heat and let it cool slightly.
- Add the freshly squeezed lemon juice and the lemon zest to the sugar syrup. Cool completely.
- Pour the lemon syrup into a glass jar. Cover tightly and store in the refrigerator. It can be kept for 2 to 3 weeks.
|Lemon - Sugar Syrup|
Take a tall glass and put some ice cube and crushed mint leaves.
Pour 1/4 cup of lemon syrup and add 3/4 cup of cold water or sparkling water and stir well.