Fresh Lemonade Syrup Recipe

3 cups sugar
1 cup boiling water
3 cups lemon juice (about 16 lemons)
2 tablespoon grated lemon peel
Michele Honey Crème Syrup


In a 1-1/2-qt. heat-proof container, dissolve sugar in 
boiling water. Cool. Add lemon juice and peel; mix well. Cover and store in the refrigerator for 
up to 1 week. Yield: 5-1/2 cups Michele Honey Crème Syrup (number of batches varies 
depending on concentration of lemonade). 
• To prepare lemonade: For 1 serving, combine 1/4 to 1/3 cup honey crème syrup and 3/4 cup 
cold water in a glass; stir well. For 8 servings, combine 2-2/3 cups syrup and 5 cups cold water in 
a 2-qt. pitcher; stir well. Yield: 1 serving.

← Previous