Old Fashion Lemonade

Old Fashion Lemonade

Make this syrup and store it in the fridge for up to week. I have adapted this recipe from Martha Stewart’s. It’s a great classic hot weather drink. The syrup can be made in advance and makes a lot of glasses of lemonade. Do enjoy it – we love it.

Old Fashion Lemonade

You are going to be using the rind of the lemon so be careful to leave as much of the white pith on the lemon, taking only the yellow.
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Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Drinks
Cuisine Drinks (non alcoholic)
Servings 4 liters approx.


  • 190 gr plain white sugar 2 cups
  • 3.5 dl water 1 cup
  • Rind of 2 lemons cut into julienne
  • 6 lemons juice of.


  • In a sauce pan place the sugar, water and lemon rind and simmer (not boil) for 5 minutes.
  • Add the juice of the 6 lemons and let cool, then strain.
  • Let cool and refrigerate.
  • To make into lemonade place 2 msk or (2 tbls.) or to taste in a glass with 3 dl or (1 cup or 8 ounces) cold water or sparkling water with ice. Garnish with thin slices of lemon.

Making By The Glass

  • To one liter or 1 quart of water add 120 ml., (1/2 cup) of the lemon syrup - or to taste.


Big pitchers of lemonade may sound a bit "past it" to the younger generation these days, but it beats most things on hot summer days. Give it try, it's easy and this one recipe will give you about 4 liters (4 quarts) of lemonade super cheap. It only needs to be served cold with ice. It's not too bad with a little vodka in it!!!!!!
It's good if you use water, sparkling water or half and half for just a little fizz.
The amount of lemon juice in a lemon up here in the north it would seem can vary greatly, which will affect the syrups lemon flavor. So you may have to adjust the lemon juice to amount of syrup.
I think that lemonade should be very lemony. So make a glass for yourself and taste it. If it tastes more sweet than lemony add more strained lemon juice to the syrup until to get it the way you want.
Tried this recipe?Let us know how it was!

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I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.