Lemonade Syrup

Brynie Greisman Recipe By
  • Cook & Prep: 20 m
  • Serving: 6
  • No Allergens

Ingredients (3)

Main ingredients

Start Cooking

Make the Syrup

Yield: Approximately 7 Cups

  1. 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.


  2. 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.

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