Step 1

This is an optional step if you want to keep the zest for other recipes - I highly recommend starting by zesting your lemons – it's so much easier before they're juiced. If you don't have a zester at home, check my five different methods for getting the zest of a lemon without a zester. You can then freeze the zest.

Step 2

Juice the lemons. Check my six methods for getting the juice of a lemon without a juicer!

Step 3

Add the lemon juice and sugar to a small saucepan. Over medium heat, let the mixture come to a soft boil. Stir frequently to make sure the sugar dissolves in the lemon juice (and you don't burn the bottom of the pan).

Step 4

Reduce, then simmer for about 10 minutes so the syrup thickens a little.

Step 5

Allow the lemon mixture to cool, then run it through a sieve. This will get rid of any lemon pulp leftover – and catch any seeds that might have accidentally fallen in.

Step 6

Pour the syrup into an air-tight bottle or container and store it in the fridge.