This version creates the lemonade base, to which you add ice or fizzy water when serving.

Serves 12


  • 1½ cups sugar
  • 1 ½ cups water
  • Zest from one lemon
  • 1 ½ cups fresh lemon juice
  • ice
  • lemons slices, to garnish
  • fresh mint leaves, to garnish


  • Place sugar and water in saucepan.
  • Bring to boil for 5 minutes, stirring constantly.
  • Cool slightly.
  • Add lemon juice and zest to the sugar syrup.
  • Cool completely.
  • Pour the lemonade syrup into a bottle with a tight lid and keep in fridge for up to 3 weeks.
  • To serve, place ice cubes in the bottom of a glass.
  • Add ¼ cup of the lemon syrup, and fill cup with ice water or soda water.
  • Pink lemonade: add 1/2 cup grenadine syrup to the jar of lemonade syrup and stir.
  • Strawberry lemonade: add 2 tablespoons of puree of fresh strawberries into each glass.