- Cooking and Prep: 20 m
- Serves: 6
Make the Syrup
Yield: Approximately 7 Cups
Bring the water and sugar to a boil in a small pot. Add the lemon juice and bring to a boil again. Cool and refrigerate.
Serve diluted with water, to taste.
This syrup freezes very well. I often double the recipe and freeze it in empty soda bottles. Many people do not use store bought drinks on Pesach, and this is a terrific alternative.
To get more juice out of your lemons, heat them in the microwave first, or put them in a bowl with boiling water.