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Nutrition Facts
Serving Size 1 cups 267g Recipe makes 3 cups)
Calories 288
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2mg		0%
Potassium 152mg		4%
Total Carbohydrate 77.2g		25%
	Dietary Fiber 0.5g	1%
	Sugars 69.5g
Protein 0.5g		0%
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Disfruta de verano

Maïté G.

Lemon Syrup

Recipe #179316 | 18 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Sharon123
Jul 26, 2006

This is a simple and wonderful recipe! Use to make drinks, add to cakes, or make Lemon Mint Spritzers and Lemon Royales! Adapted from Food & Wine magazine(2002)

3 cups (change servings and units)

Ingredients

1 cup sugar
1 cup water
1 1/2 cups fresh lemon juice

Directions

1
In a small saucepan, combine the 1 cup of sugar with 1 cup of water and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves.
2
Pour the syrup into a heatproof bowl and let cool to room temperature, then stir in 1 1/2 cups of fresh lemon juice.
3
You may make ahead, the syrup keeps indefinitely.

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Featured Reviews for This Recipe

From: Muffin Goddess

On Jun 28, 2007

I love to keep sugar syrups around in the summer to use for drinks, and I can't wait to hunt down some new drinks to try with this! The lemon is a nice addition to the usual simple syrup. Thanks for posting!

1 person found this review helpful

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From: Saturn

On Jun 13, 2007

So good and refreshing! This is fantastic. I simply diluted it with water and drank 'er down! Wow. I wasn't able to use fresh juice for this. And then it turned out that I only had 1 cup of lemon juice left so I used lime juice for the other 1/2 cup. Perfect. I loved it! This is going to be great to experiment with this summer! Thanks! Made for ZWT-3.

1 person found this review helpful

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From: Farmhouse Cook

On Aug 9, 2006

We slice the rind of 2 or 3 of the lemons (you have to use organic lemons or ones that are not wax-coated)and boil that with the sugar. When the syrup is cool, strain the rind slices out for a candy-like sweet, or add them to black coffee or espresso.

3 people found this review helpful

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From: The Dabblers

On Feb 17, 2007

This recipe is excellent. We found that an even simpler method was to squeeze lemons then measure the juice. Use exactly the same volume each of water and sugar as there was of lemon juice and use Sharon123's method. This way the number of lemons you have and how juicy they are is the controlling factor - and it DOES make beautiful lemonade.

2 people found this review helpful

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Read all 7 reviews