If you're looking to add a burst of citrusy goodness to your favorite cocktail recipes, this Lemon Simple Syrup is the perfect addition to your kitchen repertoire. Bursting with the bright flavors of tangy lemons, this lemon syrup only takes two ingredients and 5 minutes of hands-on time!
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Homemade lemon syrup serves as a versatile sweetener that can elevate a wide range of dishes, from desserts, like cakes, and lemonade to refreshing iced teas and delightful cocktails.
🌟Why This Recipe Works
Like all simple syrup recipes, this is an incredibly easy recipe.
We use the peel of the lemon extract its aromatic essence coupled with lemon juice for a tangy lemon flavor. This recipe can be adjusted to control the tartness of your syrup.
You can use 100% lemon juice for an extra tangy lemon syrup or a mix of juice and water for small mocktails and cocktails.
Fresh Lemons- You can use any variety of lemons in this recipe. You are going to lemon zest (not lemon rinds) and lemon juice in this recipe. You can use bottled lemon juice to supplement if needed.
White Granulated Sugar- Plain white sugar works best in this recipe. But honey also makes a lovely variation. I don't recommend darker sugars or maple syrup.
Water- I always recommend using filtered water for all your simple syrup recipes.
See the recipe card for exact quantities.
🍲How to Make Lemon Simple Syrup
You can use a Microplane or a small paring knife to remove the zest. You want to leave the white pith which will taste bitter.
In a small saucepan, combine the filtered water, granulated sugar, and lemon juice.
Heat the mixture over medium heat, stirring constantly with a wooden spoon until the sugar dissolves completely.
Remove the saucepan from the heat and gently stir the lemon peel into the hot water sugar mixture.
Steep for 20 minutes, allowing the flavors to meld before straining to remove any rogue seeds.
🥣 How to Use Lemon Simple Syrup
Now that you have this tantalizing Lemon Simple Syrup at your disposal, the culinary possibilities are endless! Here are some delightful ways to incorporate this syrup into your recipes:
- Lemonade: Mix the syrup with cold water and ice to create a refreshing glass of homemade lemonade. You can adjust the sweetness to your preference, making it the perfect thirst-quencher on a hot day.
- Lemon Cake Syrup- Drizzle the Lemon Simple Syrup over the top of each cake layer to keep them moist.
- Lemon Soda- Mix the syrup with club soda.
- Tea: Stir a spoonful of the syrup into your iced tea for a zesty twist. This adds a delightful tang and sweetness to your favorite beverage. Or warm the syrup and drizzle a little hot lemon syrup into your hot tea.
- Fruit Salad - Drizzle lightly over your favorite berries.
- Ice Cream- Adding a little sweet syrup over strawberry ice cream is a dream come true for your taste buds.
- Cocktails and Mocktails: Whether you're creating a classic lemon-based cocktail or a non-alcoholic mocktail, a dash of this syrup will elevate the taste.
To make a lemon cake syrup you might find it easier to brush on a thicker syrup. Increase the amount of sugar by 50%. So one cup of water to 1 ½ cups of sugar.
🌡️How Do You Store Lemon Syrup?
Cool the syrup to room temperature. Store any leftover Lemon Simple Syrup in a clean, airtight container, preferably made of glass, and keep it in the refrigerator. The syrup can be enjoyed for up to two weeks. Before using, make sure to give it a good shake, as the natural lemon oils may slightly separate during storage.
You can also freeze lemon simple syrup by following our freezing instructions for simple syrup. Just freeze it into cubes, then move to a freezer bag for long-term storage.
❤️More Delicious Syrup Recipes
💬Frequently Asked Questions
If the syrup appears cloudy or has any cloudy pieces floating in it toss it out, that means the syrup has fermented. Due to the high sugar content, most simple syrups will keep for 2at least 2 to 4 weeks.
Lemon Simple Syrup
- Small Saucepan
- 2 lemons zested
- ¾ cup lemon juice
- 1 cup filtered water
- 1 cup granulated sugar
- Zest the lemons and set the zest aside.2 lemons
- In a small saucepan, combine water, granulated sugar, and lemon juice. Heat medium heat and stir constantly until the sugar has dissolved completely about 3 to 5 minutes.¾ cup lemon juice, 1 cup filtered water, 1 cup granulated sugar
- After 5 minutes, remove the saucepan from the heat and add the lemon zest. Allow the syrup to steep for 20 minutes.
- Strain the syrup to remove the lemon zest and any stray seeds.
- Meyer lemons will make the recipe sweeter while traditional lemons will be more tart.
- Zest the lemons before squeezing out the juice.
- It takes about 4 lemons to make a ¾ cup of fresh lemon juice.
- You can use bottled lemon juice as well.
Transfer the syrup to a clean, airtight container (preferably glass) and store it in the refrigerator. The syrup can be stored in the refrigerator for up to two weeks. Shake well before using, as the lemon oils may separate slightly during storage.