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Summer Lemonade Syrup

This delicious syrup is a homemade alternative to the frozen can or store-bought concentrate. The best part? It stays fresh for weeks! Refrigerate up to 3 weeks or divide into smaller containers and freeze up to 6 months (memories of summer in January, anyone?). Top up with water and ice for a cool glass of lemonade anytime or use as a base for exciting cocktails and mocktails. Switch up the flavours as you’d like – replace up to half the lemon juice with any mix of grapefruit, orange, clementine, tangerine or lime! This recipe doubles and triples easily.

1 cup granulated sugar
Zest of 4 lemons
1 ¼ cups freshly squeezed lemon juice, about 7 lemons.

Add sugar, lemon zest and ⅔ cup water to a small pot. Bring to a boil over high heat and cook, stirring occasionally, until sugar dissolves, about 2 minutes. Remove pot from the heat and let syrup cool to room temperature.

Strain syrup through a fine mesh sieve into an airtight container, jar or jug. Discard lemon zest. Stir in lemon juice and refrigerate up to 3 weeks.

To serve: Stir together equal parts water and lemonade syrup and pour over ice.

Recipe courtesy of Chef Donna Borooah. Serves 8.

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