1 cup fresh squeezed lemon juice (about 4 lemons)
2 cups sugar
Squeeze lemons and remove seeds. Bring lemon juice to a boil. Add sugar and stir until sugar is completely dissolved. Remove from heat and serve.
Servings: 10. Serving size: 1/8 cup. Per serving: 160 calories, 0.1 g protein, 42.1 g carbohydrates, 0.1 g dietary fiber, trace sodium, 40.6 g sugars
Thomas Robertson, United Cooperative Services
This tart lemon syrup pairs well with Dessa Thomas’ Cream Cheese Pancakes.