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Export 1 ingredients for grocery delivery
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.
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