Description
This Lemon Simple Syrup is perfect for homemade lemonades, cocktails, iced teas, and more! The syrup is tart, sweet, and zesty. Freezer-friendly!
Ingredients
Units
Scale
- 1 1/4 cup cane sugar
- 2 tbsp grated fresh lemon zest (I use a microplane)
- 1 cup freshly squeezed lemon juice
Instructions
- Add cane sugar and lemon zest to a medium saucepan.
- Stir the two together pressing down on the sugar with your spoon to release the oils from the lemon zest. The sugar should start to resemble wet sand.
- Add the lemon juice and bring the mixture to a simmer stirring constantly until the sugar is dissolved to avoid it sticking to the bottom of the pan.
- Simmer the syrup for 8-10 minutes stirring occasionally.
- Take it off the heat and let it cool for 10 minutes.
- Strain the syrup using a fine mesh strainer into a large measuring cup or a bowl.
- Pour the syrup into an airtight glass jar and wait for it to cool completely before closing it with a lid.
- Use immediately or store in the fridge until ready to use.
Notes
The recipe makes about 1 1/2 cup of syrup which serves 12 when you use 2 tbsp per person.
Less tangy alternative: ½ cup lemon juice and ½ cup water with 1 cup of cane sugar. If you add less lemon juice, you will need less sugar.
Storing: Store the syrup in an airtight container in the fridge for up to 2 weeks. The syrup may separate as it sits, just stir it before every use.
Freezing: Freeze any leftover syrup in a freezer-safe container for up to 3-4 months. I like to store it in small 2-4 serving containers (1-2 tbsp per serving) so I don’t have to defrost too much at once.