a delectable sandwich of strawberry cheesecake between graham crackers and cinnamon cookies. Fantastic if you’re seeking just one slice of cheesecake! Particularly tasty when frozen!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup water
- 1 cup white sugar
- 1 cinnamon stick
- ½ teaspoon whole cloves
- 1 lemon, juiced and zested
- 3 lemon, juiced
Instructions
- Combine water, sugar, cinnamon stick, cloves, and lemon zest in a saucepan; cook and stir over medium heat until just boiling, about 5 minutes.
- Reduce heat to medium-low and continue to cook until reduced to a thick syrup, 10 to 15 minutes.
- Stir lemon juice into the syrup; bring to a boil and cook 1 to 2 minutes more; strain into a bowl and refrigerate until chilled.
Reviews
I cooked the sugar-water-spice mixture for nearly 30 minutes, and it never did reach what I would consider a thick syrup stage. Cooking as long it did, I expected the spice flavor to be completely infused into the liquid, but the end result is a very subtle spiciness. I used the 4 lemons called for, but it took 4 Tbsp of the concentrate to really get a lemonade flavor, so I’ll get fewer servings. I do like having a small bottle of the concentrate in the fridge rather than a large pitcher of lemonade taking up valuable space.
I made this according to recipe. I was the only one who liked the spices, the rest of the family didn’t care for it. That is not a reflection of the recipe, just personal preferance. That said, this makes a lovely lemonade concentrate that is excellent in sparkling water.