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velvetpageI just spent my 20-minute writing break making lemonade from scratch. (Well, almost. I cheated and used some bottled lemon juice to supplement the fresh lemons.) I used mostly Splenda and a bit of sugar, I boiled the syrup with lemon zest in it, I followed my recipe exactly, and man, is it good.
Note to self: the recipe does not make a full jug. Double it next time.
Definitely worth the wait. In fact, I'm considering making a lot of this stuff and freezing the syrup in ice cube trays for individual consumption. The other possibility is to can it, like jam. But I haven't canned anything in so long, I'd have to bring my stepdad in to help me out.
It might just be worth it to have homemade lemon syrup waiting in my pantry for whenever I want it.
Note to self: the recipe does not make a full jug. Double it next time.
Definitely worth the wait. In fact, I'm considering making a lot of this stuff and freezing the syrup in ice cube trays for individual consumption. The other possibility is to can it, like jam. But I haven't canned anything in so long, I'd have to bring my stepdad in to help me out.
It might just be worth it to have homemade lemon syrup waiting in my pantry for whenever I want it.