This recipe for LEMONADE SYRUP, by Lisa Fazendine, is from Sperry Christian ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups sugar 1 cup boiling water 3 cups lemon juice (16-18 lemons) 2 tbsp. grated lemon peel
Dissolve sugar in water in heat resistant container, cool. Add lemon juice and peel, mix well. Cover and keep in refrigerator up to one weel. One serving: 1/4 cup syrup plus 3/4 cup coldwater. Eight servings: 2 2/3 cup syrup plus 5 cups cold water.
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