Lemons

Something I like to have readily available in the fridge is a simple syrup made with the juice of freshly squeezed lemons.

Squeeze the juice from several lemons and strain the pulp and seeds.  Place equal parts juice and sugar (raw works very well) in a saucepan and bring to a rolling boil, stirring constantly.  Once boiled, reduce heat to low. Stir occasionally, so not to burn, for 5-10 minutes. Liquid should reduce and thicken slightly.

When life gives you lots of lemons… make syrup!

I like using this in tea, a variety of cocktails, as well as combining with seltzer water for a sparkling lemonade.

Often I’ll toss in strawberries, raspberries or blueberries. I will let it cook a bit longer in order to get as much of the color and flavor of the added fruit. Again strain the pulp to keep the liquid clear. Store in a jar or bottle, keep refrigerated.