Fresh Lemon Syrup Recipe
www.seriouseats.com
Whether you're juicing standard supermarket lemons or their seasonal Meyer cousins, save the rinds for this vibrant yellow syrup. It's pure sunshine in a bottle, made from nothing but sugar dissolved by the acidic pulp—no cooking required! Since there's no added juice, it tastes more sweet than sour, but is balanced by the subtle bitterness of lemon oil.

I like saving citrus that I’ve juiced in a ziplock bag in my freezer for this. I mix together lemon, lime, and orange and use all of them together. This syrup is amazing in a cocktail, but also makes for a great lemonade/citrusade.

  • The Giant KoreanOPMEnglish
    2•1 year ago

    I’m jealous! It must be so nice to have a lemon tree that you can just go pick lemons off of.

    • AFK BRB ChocolateEnglish
      2•1 year ago

      Well, it’s great, but it’s not like anytime I want a lemon I can just grab a fresh one. They take a long time to fully ripen, and tend to do it all around the same time (at least the same month), a couple times a year. Which is why I end up juicing them all and freezing the juice.

      • The Giant KoreanOPMEnglish
        2•1 year ago

        Right, I meant when they’re in season. Have you made marmalades or anything like that? I’ll post up several more lemon recipes, maybe you can use some of them.

        • AFK BRB ChocolateEnglish
          2•1 year ago

          Yeah, we made a kind of lemon jam, lots of lemon bars, and of course we make gallons of lemonade over the summer. I use lemon juice in a lot of cocktails that my wife likes. I’m looking forward to trying the syrup.