Homemade Refreshing Lemon Syrup
How to Make Delicious Lemon Syrup at Home
This is my go-to lemon syrup recipe that I always stock up on during winter. The batch I made in December has aged beautifully, so I’m excited to share this recipe with confidence. Enjoy the vibrant, citrusy goodness!
Main Ingredients- 7 fresh lemons
- 5 cups brown sugar (approx. 750g)
For Lemon Wash- Vinegar (for soaking)
- Baking soda (for scrubbing)
- Vinegar (for soaking)
- Baking soda (for scrubbing)
Cooking Instructions
Step 1
Thoroughly wash the fresh lemons under running water. Fill a bowl with water, add a splash of vinegar, and soak the lemons for about 30 minutes. After soaking, sprinkle baking soda over the lemons and gently scrub the peels. This process effectively removes any impurities or wax coating from the lemon skins.
Step 2
Prepare the glass jar for your lemon syrup by sterilizing it. You can do this by immersing the jar in boiling water for a few minutes. Once removed, ensure it’s completely dry and air-dried before use for optimal hygiene.
Step 3
After washing and drying the lemons, trim off the stem and blossom ends. Carefully remove all the seeds, as they can impart a bitter taste. Removing these parts is crucial for a clean and pleasant flavor in your finished syrup.
Step 4
Thinly slice the deseeded lemons. In a bowl, combine the lemon slices with the brown sugar. Gently toss them together until the sugar evenly coats the lemon slices. This step helps the sugar draw out the lemon’s juices, initiating the infusion process.
Step 5
Carefully pack the well-mixed lemon and sugar mixture into the sterilized glass jar. Layering the lemon slices and sugar can create a beautiful visual effect and ensure even distribution.
Step 6
Before sealing the jar, wrap the rim and lid area tightly with plastic wrap multiple times. This creates an effective seal, minimizing air exposure and helping to preserve the freshness and quality of your lemon syrup for longer.
Step 7
Allow the syrup to sit at room temperature for 2-3 days to begin infusing. After this initial period, it’s ready to be enjoyed. Store the lemon syrup in the refrigerator for at least 3 months, and up to 6 months, for the best flavor. Enjoy it as a warm lemon tea or mix it with sparkling water for a refreshing lemonade!
