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Lemonade Syrup

  • Yield: About 4 1/2 cups


  • 2 cups sugar
  • 1 cup water
  • Rind of 2 lemons, cut into thin strips
  • One-eighth teaspoon salt
  • Juice of 6 lemons


  • Combine the sugar, water, lemon rind and salt in a non-reactive saucepan. Bring to a boil and cook, stirring to dissolve the sugar, for 5 minutes. Remove from the heat and cool. Add the lemon juice. Strain the syrup and store in a covered jar in the refrigerator.
  • Source: The Joy of Cooking