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Easy Lemon Syrup Recipe

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4.1 from 15 reviews

This Easy Lemon Syrup recipe transforms spent lemon rinds and granulated sugar into a versatile, sweet and tangy syrup. Perfect for enhancing cocktails, mocktails, fruit salads, and even whipped cream, this syrup requires no cooking and is simple to prepare using just a few ingredients. The process involves macerating lemon rinds with sugar and straining out the syrup, resulting in a bright, flavorful liquid that adds a refreshing lemony punch to various dishes and drinks.

  • Total Time: 3 to 12 hours (including resting time)
  • Yield: Approximately 1 cup (240 ml) of syrup from about 200 grams of lemon rinds and 100 grams of sugar

Ingredients

Ingredients

  • 2 parts spent lemon rinds by weight
  • 1 part granulated sugar by weight

Instructions

  1. Weigh and Prepare Lemon Rinds: Place a large, non-reactive bowl on a food scale and tare it to zero. Add the spent lemon rinds to the bowl and note their weight. This weight will be used to determine the correct amount of sugar needed for the recipe.
  2. Add Sugar: Calculate half the weight of the lemon rinds to find the amount of granulated sugar needed. Add this sugar to the bowl with the lemon rinds, maintaining a 2:1 ratio of rinds to sugar by weight.
  3. Macerate the Mixture: Stir the lemon rinds and sugar thoroughly until the rinds are fully coated in sugar. Cover the bowl and let it rest at room temperature for 3 to 4 hours or up to 12 hours, stirring well every hour to encourage the sugar to dissolve and the rinds to break down.
  4. Check Syrup Consistency: The syrup is ready when the lemon rinds have softened and partially broken down, and the sugar has completely dissolved, resulting in a thick, syrupy consistency.
  5. Strain the Syrup: Using a fine mesh sieve or a piece of cheesecloth, strain the syrup into a clean container. Press the lemon rinds with a muddler or wooden spoon to extract as much syrup as possible, ensuring maximum flavor and yield.
  6. Store and Use: Pour the strained syrup into glass bottles or jars and refrigerate. The syrup will keep for up to one month. Use it to add a bright lemon flavor to cocktails, mocktails, fruit salads, whipped cream, and more.

Notes

  • Spent lemon rinds refer to lemon peels left after the juice has been extracted; make sure they are clean and free of seeds.
  • Using a non-reactive bowl, such as stainless steel, prevents any metallic taste from transferring to the syrup.
  • Stirring hourly during the resting time helps dissolve the sugar evenly and facilitates breaking down the lemon rinds.
  • The syrup can be stored in the refrigerator for up to a month; ensure bottles or jars are clean and airtight.
  • This syrup is flexible and can be adapted with other citrus rinds for different flavors.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Sauce
  • Method: No-Cook
  • Cuisine: American

Find it online: https://recipesvibe.com/easy-lemon-syrup-recipe/