Fresh Lemon Syrup & Variations
If you get in the habit of keeping a little lemon syrup around, you’ll quickly get used to the convenience. You can make perfect lemonade anytime, even by the glass, along with a variety of cocktails. Tangy and sweet, lemon syrup is also delicious drizzled over pancakes, plain pound cake, or fruit salad.
- 4 Lemons
- 1/2 cup granulated sugar
- 3/4 cup Water
- 4-6 Meyer lemons
- 1 cinnamon stick or
- 1 inch Ginger sliced thinly
- Wash the lemons. Zest two of them, and juice all four of them. If you are using Meyer lemons, they are often smaller than the usual Eureka or Lisbon, so you may have to use up to 6. You should end up with about 1/2 cup of juice.
- Add the water, sugar, and lemon zest to a saucepan. If you are using cinnamon or ginger, this is where you would add them too.
- Bring the liquid mixture to just under a boil, stirring constantly until the sugar has dissolved.
- Now, stir in the lemon juice. Turn the burner to a medium-low setting, and continue to stir and simmer for 10 to 12 minutes.
- Remove from the heat, and strain the liquid into a bowl or other clean container.
- The syrup will keep in the fridge for about 1 month.
Note: For basic lemonade, combine syrup and water in a ratio of 1:3. For cocktails, try a 1:1 ratio of lemon syrup to whisky, then add sparkling seltzer, or black tea to make a classic hot toddy. It’s perfect for mixing with gin or vodka based cocktails as well.
Tried this recipe?Let us know how it was!