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These syrups must be refrigerated after making, improve in flavor and syrup texture by refrigerating for 2 to 3 days before using, and can be kept in the refrigerator up to 1 month. Serve using a plastic squeeze bottle or reuse an empty wine bottle with a liquor pouring spout to poor syrup over shaved ice. I sterilize my bottles before adding the syrups by submerging the bottles in boiling water for 10 minutes and allowing them to air dry.

Lemon
2 cups sugar
1 cup water
1 cup frozen lemonade concentrate, thawed

In a medium pan, combine sugar and water, bring to a boil, stirring occasionally. Reduce heat and let simmer 3 minutes. Allow syrup to cool then add the thawed lemonade concentrate and stir well. Optional, add a bit of yellow food coloring. Yield approx. 3 cups

Mixed Berry
2 cups sugar
1 cup water
1 cup berries such as raspberries, strawberries, black berries

Place the fruit into a blender, puree and strain the seeds out. In a medium pan, combine sugar, water and berry puree, bring to a boil, stirring occasionally. Reduce heat and let simmer 3 minutes. Yield approx. 3 cups. Peaches or frozen fruit work well with this method, but not citrus fruits.

Grape
2 cups sugar
1 cup water
1 cup frozen grape juice concentrate, thawed

In a medium pan, combine sugar and water, bring to a boil, stirring occasionally. Reduce heat and let simmer 3 minutes. Allow syrup to cool then add the thawed grape juice concentrate and stir well. Yield approx. 3 cups
Any frozen concentrated juice works well with this method, especially pineapple and orange juice.

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