LEMON SYRUP
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)
Provided by Sharon123
Categories Beverages
Time 18m
Yield 3 cups
Number Of Ingredients 3
Steps:
- 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.
- Pour the syrup into a heatproof bowl and let cool to room temperature, then stir in 1 1/2 cups of fresh lemon juice.
- You may make ahead, the syrup keeps indefinitely.
LEMON SIMPLE SYRUP
Make this lemon simple syrup for Martha's Meyer Lemon Anniversary Cake.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Heat sugar, zest, and 2 cups water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Pour through a fine sieve into a medium bowl; discard solids. Let cool completely. Stir in lemon juice.
LEMON SYRUP
Refreshing and sweet like lemonade. Delicious on gingerbread with a little whipped cream.
Provided by goodeats
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 1h25m
Yield 12
Number Of Ingredients 6
Steps:
- Heat lemon juice, water, sugar, lemon zest, and cornstarch in a pot over medium heat. Simmer until thickened, about 5 minutes; remove from heat.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Pour the lemon syrup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
- Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
- Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Process jars in boiling water in a large pot for 10 minutes; remove jars from pot and allow to cool.
- Once cool, press the top of each lid with a finger, ensuring that the seal is tight.
Nutrition Facts : Calories 72.4 calories, Carbohydrate 19.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 17.2 g
LEMON LIME SIMPLE SYRUP
Time 15m
Number Of Ingredients 3
Steps:
- 1. Cut the lemons and limes in half and juice them. I like to use a juicer for this to make things easy. I have this one from Zulay Kitchen and I LOVE it. It's so durable and heavy-duty, and it makes juicing citrus a freaking breeze. 2. In a small saucepan, bring sugar and 1 1/4 cups of water to a boil over medium heat. Stir occasionally until sugar is dissolved. Remove from heat. 2. Add lemon and lime juice to the sugar syrup. 3. Let cool.
LEMON LIME SYRUP FOR SODASTREAM
An excellent substitute for those brand name sodas or the pre-made mix full of chemicals that SodaStream sells.
Provided by lastrohm
Categories Beverages
Time 20m
Yield 2 1/2 Cups
Number Of Ingredients 4
Steps:
- Slice limes and lemons into thin slices, discarding pith ends.
- Mix sliced fruit, sugar, and water in sauce pan.
- Bring to a boil and then boil gently for 5 minutes, stirring occasionally.
- Remove from heat and let cool.
- Strain into container for storage.
- Mix 1/2 Cup syrup with 1 Liter of carbonated water.
LEMON-LIME SYRUP
Steps:
- Combine all ingredients in a small saucepan over medium-high heat. Bring to a simmer, stirring until sugar has dissolved completely. Remove from heat and let cool. Strain into a clean container, cover and refrigerate. Can keep in refrigerator for two weeks.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 0 grams, Carbohydrate 52 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 50 grams
BASIL LEMON SYRUP
This recipe makes enough for several batches of the vodka gimlets or lemonade; any left over would also give a nice hit of flavor to a glass of iced tea.
Categories Non-Alcoholic Cocktail Party Lemon Basil Summer Boil Gourmet
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Bring all ingredients to a boil in a medium saucepan, stirring until sugar is dissolved. Let stand at room temperature, covered, 1 hour, then transfer to an airtight container and chill until cold, about 1 hour. Strain syrup thourough a sieve into a bowl, pressing hard on and then discarding solids.
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