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Lemonade Syrup from Lori Longbotham


Luscious Lemon


Luscious Lemon Desserts by Lori Longbotham is filled with lemon ideas, some familiar and some with a twist. Here’s her idea for “staging ahead” to make lemonade: make a lemon juice syrup that can be stored for up to three weeks. When you want to drink, all you do is mix the syrup with cold water. The mixing ratio? It’s up to you, but the suggested proportions are 1 part syrup to 4-6 parts water. You can start with 1:4 and dilute if you want. I prefer my lemonade on the “wake me now” side.

Lemonade Syrup

Yield: 5 Cups


  • 1 cup water
  • 2 ½ cups sugar
  • Finely grated zest of 4 lemons
  • Pinch of slat
  • 3 cups fresh lemon juice [about 12 large lemons]


Bring 1 cup of water, the sugar, and the zest and the salt to a boil in large saucepan over medium-high heat until the sugar is dissolved. Boil for 5 minutes, then removed the pan from the heat and let cool to room temperature.

Pour the syrup through a strainer into a large glass measure or bowl. Stir in the lemon juice and mix. Pour the syrup into a large jar or bottle with a tight-fitting lid. The syrup can be stored in the refrigerator for up to 3 weeks.

Source: Luscious Lemon Desserts by Lori Longbotham

Prickly Pear Lemonade and Sparkling Alternative


Recent posts here have covered prickly pears, prickly pear syrup, and, most certainly, prickly pear margaritas.

Does the syrup end there? No, you can put it on pancakes or waffles. Drizzle it on pound cake and ice cream.

But wait. There’s still plenty of beverage mileage for this glorious pink liquid. You can make a prickly pear lemonade, pictured above. Or, you can combine that lemonade with sparkling wine. Try half prickly pear lemonade and half brut Proseco. Brut? From me with a sweet tooth that is enormous and never filled?

Yes, brut. The lemonade is nice and sweet unto itself. There no need to make life sweeter and, in truth, the brute force of the brut Proseco is a lovely contrast.


Prickly Pear Lemonade

Yield: just under a quart


  • 8 ounces freshly squeezed lemon juice [about 4 lemons]
  • ½ cup sugar
  • ¼ cup prickly pear syrup [see this blog for a recipe]
  • 2 cups of water



Combine the lemon juice and sugar in a pitcher. Stir to mix into a thick liquid. Add the syrup and water and stir to mix evenly. Serve over ice and garnish with a lemon slice.

Source: inspired by