Lemon Simple Syrup Recipes

FRESH LEMON SIMPLE SYRUP

Steps:

• Combine all ingredients in a small saucepan.
• Heat over medium high heat until it starts to boil.
• Pull off of heat, cool down.
• Store in the fridge for up to 2 weeks.

LEMON SYRUP

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.

LEMON SIMPLE SYRUP

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 VERBENA SIMPLE SYRUP

Steps:

• Combine water, sugar, and lemon verbena leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove lemon verbena leaves; let cool.

LEMON SYRUP

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.

SIMPLE SYRUP

Steps:

• Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator, indefinitely, if kept in an airtight container.

LEMON SIMPLE SYRUP

Steps:

• Combine sugar and water and boil for 5 minutes.
• Add lemon juice and lemon rind.
• Let cool and place in an airtight container in refrigerator.
• To serve, fill glass about ¼ full with syrup; add ice and cold water.
• Stir and garnish with lemon wedge and maraschino cherry.

LEMON SIMPLE SYRUP FOR OUZO-ADE

Steps:

• Heat sugar, water, and lemon zest in a small saucepan over high heat, stirring occasionally, until sugar dissolves. Let stand until cool, about 20 minutes. (Syrup can be refrigerated for up to 1 week.)

LEMON SIMPLE SYRUP

Steps:

• In a small saucepan, combine the sugar, 1 cup water, and the lemon zest and juice over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.