Lemon Syrup Recipes

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.

LEMON SIMPLE SYRUP RECIPE

Steps:

• Gather the ingredients.
• Using a sharp paring knife , cut off and reserve the zest, or bright yellow part of the peel, of 1 of the lemons. You can also use a Microplane zester, but then you'll have to strain the syrup at the end instead of simply lifting out the strips of zest-the choice is yours. Whichever way you zest the lemon, be sure to focus on the bright yellow part only and carefully avoid the bitter white pith below.
• Working with 1 lemon at a time, cut the lemons in half and juice them until you have 1/2 cup of fresh lemon juice (you may not need all the lemons-they vary greatly in how much juice they produce).
• Combine the juice with the sugar in a small saucepan and bring the mixture just to a boil over medium-high heat.
• Reduce the heat to maintain a gentle simmer and cook until the syrup is slightly thickened, about 10 minutes.
• Add the reserved lemon zest. Transfer the syrup to a small metal bowl and let it sit until cool, about 20 minutes. 
• Lift out the zest, letting any excess syrup drip off and back into the bowl, and discard the zest.
• If you ended up with lots of small pieces of zest, strain the syrup through a sieve. The zest can turn bitter if left to sit in the syrup while it's stored, so remove and discard it.
• If you want to use the syrup while it's still warm, now is the time. (Don't worry, you can always warm it back up if you need to.)
• Alternatively, cover the bowl and chill the syrup to add to cold beverages. Or transfer to a clean jar, screw on the lid, and store in the fridge for several months if you need to.

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 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 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.

FRESH LEMONADE SYRUP

Steps:

• In a 1-1/2-qt. heat-proof container, dissolve sugar in boiling water. Cool. Add lemon juice and zest; mix well. Cover and store in the refrigerator for up to 1 week. Yield: 5-1/2 cups syrup (number of batches varies depending on concentration of lemonade)., For 1 serving, combine 1/4 to 1/3 cup syrup and 3/4 cup cold water in a glass; stir well. For 16 servings, combine 5-1/2 cups syrup and 10 cups cold water in a 2-qt. pitcher; stir well.

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.

BASIL LEMON SYRUP

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.

LEMON SYRUP

Steps:

• Combine ingredients in a small saucepan. Over medium heat, whisk the mixture until all the sugar has dissolved.

LEMON SYRUP

Steps:

• Scrub the lemons and pare the zest from 4 of them. Bring a pan of water to a boil, drop in all of the lemons, and leave for 1 minute. Lemons are often quite hard and unyielding-this will soften them, and they will give more juice when squeezed. Lift out the lemons and keep the lemon-infused water to one side. Squeeze the juice from the lemons and measure out 2 cups plus 2 tablespoons of it.
• Put the sugar, lemon zest, and 2 cups plus 2 tablespoons of the lemon-infused water into a saucepan. Heat gently to dissolve the sugar, then bring to a boil. Add the lemon juice and bring just to the boiling point. Remove from the heat and strain through a sieve into a pitcher. Pour immediately into hot, sterilized bottles (see p. 125) and seal immediately with sterilized screw-caps, corks, or swing-top lids.
• Let cool, then store in a cool, dry place or the fridge for up to 4 months. For longer keeping-up to 1 year-sterilize the filled bottles in a water bath (see p. 125).
• To serve, mix 1 part syrup to 4 parts water.
• Another way to increase the yield of juice from citrus fruits is to roll the fruit back and forth over a work surface, pressing down firmly with the palm of your hand, for 2 to 3 minutes.

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.