A Basic Syrup to Make Lemonade

Question: Preserving surplus lemon juice is relatively easy: One freezes it in an ice cube tray and makes lemonade later on. It ties up the freezer, though. It would be nice if one could preserve the juice as a syrup that can be stored at room temperature to use as a lemonade base when desired. Would you have such a recipe?

Answer: The book “Cooking With Sunshine” (Atheneum: 1986, $24.95), with recipes from the Sunkist Kitchens, includes the following Lemonade Syrup Base. Although this base requires refrigeration, you will free space in the freezer.

To store a syrup at room temperature, it must be processed by proper canning methods. We do not have a recipe, but you might find one in books on canning foods at the public library or bookstores.

LEMONADE SYRUP BASE

1 1/2 cups sugar

1/2 cup boiling water

Grated zest of 1 lemon

1 1/2 cups lemon juice

Combine sugar and boiling water. Stir to dissolve sugar. Add lemon zest and juice. Store in covered container in refrigerator. Makes 2 2/3 cups.

Lemonade by the Glass

1/4 to 1/3 cup Lemonade Syrup Base

3/4 cup cold water

Ice cubes

Combine Lemonade Syrup Base, water and ice cubes in large glass. Stir well. Makes 1 (8-ounce) serving.

Lemonade by the Pitcher

2 2/3 cups Lemonade Syrup Base

5 cups cold water

Ice cubes

Combine Lemonade Syrup Base, water and ice cubes in large pitcher. Stir well. Makes about 8 servings.

Hot Lemonade by the Mug

1/4 cup Lemonade Syrup Base

3/4 cup boiling water

Preheat mug with hot tap water. Pour base into warmed mug. Add boiling water and stir. Makes 1 (8-ounce) serving.

Address questions on food preparation to You Asked About..., Food Section, The Times, Times Mirror Square, Los Angeles 90053. Personal replies cannot be given.