Syrup
- 1 1/2 cups [300 g] sugar
- 1 1/2 cups [375 mL] water
- 1 tablespoon [15 mL] finely grated lemon rind
- 1 1/2 cups [375 mL] lemon juice [6 to 7 lemons]
To serve
- Ice cubes
- Cold water
- Thin lemon slices
- Mint sprigs
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Syrup
- Into a small saucepan, mix together sugar, water and lemon rind.
- Bring to a boil, stirring constantly.
- Boil for 5 minutes, still stirring.
- Take away from heat; cool.
- Stir in lemon juice.
- Pour into a jar, seal and refrigerate.
- This syrup will keep for up to 3 weeks, refrigerated.
To serve
- Arrange 2 ice cubes into a tall glass.
- Pour in 1/4 cup [60 mL] syrup and 3/4 cup [190 mL] cold water.
- Stir well.
- Serve, garnished with a slice of lemon and a mint sprig.
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