The Washington Post

Maple Lemonade

Maple Lemonade 6.000

Goran Kosanovic for The Washington Post

Apr 9, 2018

Here, maple syrup is used as a ready-made simple syrup -- think of it as a convenience ingredient that won't impart noticeable maple flavor.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes a generous 6 cups

Ingredients
  • 5 cups water
  • 1 1/4 cups fresh lemon juice (from 5 to 6 lemons)
  • 1/2 cup pure maple syrup, preferably an amber-colored or dark variety
  • Ice
  • Fresh herbs such as sage, rosemary and lavender, for garnish (optional)

Directions

Combine the water, lemon juice and maple syrup in a pitcher. Add ice and stir until chilled.

Pour into glasses filled with ice. Garnish with the fresh herbs of your choice, if desired.

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Recipe Source

Adapted from a recipe at VermontMaple.org.

Tested by Richard Kerr.

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Nutritional Facts

Calories per serving (based on 8): 60


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 16g 5%

Dietary Fiber: 0g 0%

Sugar: 15g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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