Fresh Lemon Syrup Recipe
www.seriouseats.com
Recipe saved
Your folders
No folders yet. Create one to organize this recipe.
Recipe saved
Your folders
No folders yet. Create one to organize this recipe.
0
/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__03__20160223-lemon-syrup-vicky-wasik-9-24d0003683df4724b285c251fcf73513.jpg)
Ingredients
Remove All · Remove Spices · Remove Staples
Export 1 ingredients for grocery delivery
Instructions
Helping creators monetize
Show ad-free recipes at the top of any site
Cut each lemon into a few chunks and toss with sugar in a large glass, ceramic, or stainless steel mixing bowl. Cover tightly and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 3 hours (or up to 12 if timing is an issue). Using a cheesecloth-lined or fine-mesh stainless steel strainer set over a nonreactive bowl, strain syrup. Working in batches, transfer rinds to a stainless steel potato ricer and squeeze to release any extra syrup, allowing it to pass through strainer into bowl; discard rinds. Refrigerate syrup for up to 3 months in a glass bottle or pint jar.