Homemade Lemonade Syrup and Other Fruit Syrups

Step-by-step method

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At a glance

You're making a vibrant, homemade lemonade syrup that comes together surprisingly quickly—just 20 minutes of hands-on work—though it needs a two-day steeping period in the fridge to develop its full flavor. The trickiest part is being patient and letting the mixture infuse without rushing, then warming the sugar-syrup combo gently without letting it boil to preserve all that fresh lemon brightness.

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    Slice and cover with water

    Wash the lemons and split them into two batches 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.

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  2. 2/5

    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. 3/5

    Heat gently with sugar

    After two days, strain everything through a sieve into a saucepan, squeezing the lemon slices well to get out all the juice. Stir in the sugar and warm gently. Do not let it boil! Keep it on the heat only until the sugar has dissolved.

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Homemade Lemonade Syrup and Other Fruit Syrups

bohynekuchyne
Active time total 25 min
Prep 10 min Cook 15 min
3 Ingredients
5 Steps
Easy Difficulty

Ingredients — what you'll need

You only need 3 ingredients

Adjust servings

What's in it?

4045 kcal

Calories

1047 g

Carbohydrates

2 g

Fats

6 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

I love homemade syrups. Once you've tried lemonade or orangeade made from homemade syrup, nothing else compares. A prettily wrapped bottle also makes a lovely edible gift.

Gluten-free Lactose-free Vegan Vegetarian Drink Refreshing

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