Homemade Lemon Syrup: Preserving the Zesty Flavor of Jeju Lemons
How to Make Lemon Syrup: A Simple Guide to Long-Lasting Flavor
Jeju lemons are available for a limited time in January. Making lemon syrup with these domestically grown lemons, rather than imported ones that may have pesticide residues, is a healthier choice. To ensure your lemon syrup lasts a long time, it’s essential to remove as much moisture as possible, meaning the lemon juice. This recipe will show you how to utilize the lemon juice for various sauces and dressings while also making a delicious lemon syrup that can be enjoyed for an extended period. The appearance might be rustic, but the flavor and aroma are exceptional!
Ingredients- 500g Jeju lemons
- 500g white sugar
Cooking Instructions
Step 1
First, wash the lemons thoroughly and cut them in half. Use a lemon squeezer to extract all the juice. Pour the fresh lemon juice into a plastic bottle and store it in the freezer. This way, you can easily use the juice for various sauces or drinks whenever you need it.
Step 2
Don’t discard the lemon peels after juicing! Remove any seeds from the peels and slice them as thinly as possible. Slicing them thinly allows them to meld beautifully with the sugar, developing a richer flavor.
Step 3
Now, let’s make the lemon syrup. Place the thinly sliced lemon peels into a clean jar. Add about half of the white sugar and mix it well with the lemon peels. When packing the jar, press down firmly to remove any air pockets. Removing air helps keep the syrup fresh for longer. Finally, pour the remaining sugar over the top, creating a ‘sugar cap.’ This process helps the sugar dissolve, drawing out the lemon’s moisture and preventing mold, ensuring your delicious lemon syrup can be enjoyed for a long time.
