At a glance
This homemade lemonade syrup takes patience as the star ingredient—you'll need to let lemon slices and juice steep in the fridge for 48 hours before warming with sugar and bottling it up. The actual hands-on time is minimal, but the long steeping is what creates that incredible homemade flavor that beats any store-bought syrup every time. Once ready, you'll have a versatile syrup that mixes beautifully with water, soda, or your favorite add-ins to make refreshing drinks.
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Slice and cover with water
Wash the lemons and split them into two groups of four. Slice four of them into thin rounds, place them in a large container (I used a 2-litre jug) and cover with water.
For this step
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Crush and let steep
Thoroughly crush the remaining four lemons, remove the pips, and add the lemon juice to the jug as well. Leave to steep in the fridge for 48 hours.
3/5
Warm with sugar
After two days, strain everything through a sieve into a pot, pressing the lemon slices well to extract all the juice. Add the sugar and warm gently. Do not boil! Keep it on the stove just until the sugar has dissolved.
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