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Lemon Syrup is a deliciously tangy and sweet syrup that can be used in a variety of ways. It’s perfect for drizzling over pancakes, waffles, and French toast, as well as for adding flavor to cocktails and other drinks. Making your own lemon syrup is surprisingly easy!
What to do with Lemon Syrup
This lemon syrup is a versatile and easy-to-make syrup that can be used in a variety of ways. Whether you’re using it to top your breakfast pancakes or to add flavor to your cocktails, it’s sure to be a hit.
- Great for breakfast – Drizzle over pancakes like Maple Syrup Pancakes, waffles, French toast, or crepes for a tangy and sweet breakfast treat.
- Cocktails – Add to cocktails and other drinks for a refreshing twist. It’s great in gin and tonics, margaritas, and lemonade. You can use it in place of Simple Syrup.
- Use it as a glaze – Use it as a glaze for cakes or muffins. It will add a bright lemon flavor to your baked goods.
- Drinks – Mix it with sparkling water or soda for a homemade lemon soda or even Italian Soda. It can also be used to sweeten iced tea or other cold beverages such as Lavender Lemonade.
- Use it to add flavor – Pour it over fresh fruit, like strawberries or blueberries, for a sweet and tangy dessert.
- Desserts – Drizzle it over Vanilla Ice Cream for a simple yet delicious dessert.
- Great as a marinade – Use it as a marinade or glaze for grilled meats, like chicken or fish.
How to Make Lemon Syrup
- Prepare the lemons. Remove the lemon peel from one of the lemons and juice the rest.
- Dissolve the sugar. In a small saucepan, combine the lemon juice and sugar over medium-high heat. Stir until the sugar has completely dissolved.
- Add the lemon peel. Add the lemon peel to the saucepan. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 10-15 minutes, stirring occasionally. The mixture should thicken slightly and become syrupy.
- Strain. Remove the saucepan from the heat and let it cool for a few minutes. Then strain the syrup through a fine-mesh strainer into a jar or bottle.
Ingredient Notes
- Lemons
- Sugar
- Lemon Peel
FAQS
You can freeze lemon syrup for later use. To freeze make sure it has cooled completely and then transfer it to an airtight container or freezer-safe bag. Label the container with the date and freeze it for up to 3 months. When you’re ready to use the syrup, thaw it in the refrigerator overnight and give it a good stir before using.
Lemon syrup can last up to 2 weeks when stored in an airtight container in the refrigerator. Make sure to let it cool completely before storing and always use clean utensils when scooping out the syrup to avoid introducing any bacteria.
Yes, lemon syrup should be refrigerated. Because it contains sugar and water, it can spoil if left at room temperature for too long. Storing it in the refrigerator will help to keep it fresh for up to 2 weeks. Make sure to let it cool completely before refrigerating, and always store it in an airtight container.
Recipe Notes and Tips
- Use fresh lemons: Fresh lemon juice and zest are key to getting the best flavor out of your lemon syrup. Avoid using bottled lemon juice, as it doesn’t taste as good.
- Adjust the sweetness: If you prefer your syrup to be less sweet, you can reduce the amount of sugar in the recipe. Conversely, if you like it sweeter, you can add more sugar.
- For a thicker syrup: Use 1 cup of sugar and let the mixture simmer for an additional 10 minutes to allow it to thicken more.
Storage Information
To store lemon syrup, let it cool completely and then transfer it to an airtight container, such as a jar or a bottle with a tight-fitting lid. Make sure the container is clean and dry before pouring in the syrup. Store the container in the refrigerator for up to 2 weeks.
If you want to store it for longer, you can freeze it for up to 3 months. Just make sure to label the container with the date before storing it in the freezer. When you’re ready to use the syrup, thaw it in the refrigerator overnight and give it a good stir before using.
More Simple Syrup Recipes
Lemon Syrup
Equipment
- Fine Mesh Sieve
Ingredients
- 4 medium Lemons
- 1/2 cup Sugar
- Lemon Peel from 1 lemon
Instructions
- Prepare the lemons. Remove the lemon peel from one of the lemons and juice the rest.
- Dissolve the sugar. In a small saucepan, combine the lemon juice and sugar over medium-high heat. Stir until the sugar has completely dissolved.
- Add the lemon peel. Add the lemon peel to the saucepan. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 10-15 minutes, stirring occasionally. The mixture should thicken slightly and become syrupy.
- Strain. Remove the saucepan from the heat and let it cool for a few minutes. Then strain the syrup through a fine-mesh strainer into a jar or bottle.
Notes
- Use fresh lemons: Fresh lemon juice and zest are key to getting the best flavor out of your lemon syrup. Avoid using bottled lemon juice, as it doesn’t taste as good.
- Adjust the sweetness: If you prefer your syrup to be less sweet, you can reduce the amount of sugar in the recipe. Conversely, if you like it sweeter, you can add more sugar.
- For a thicker syrup: Use 1 cup of sugar and let the mixture simmer for an additional 10 minutes to allow it to thicken more.
