Lemon Syrup
Grab some lemons, you’re gonna LOVE this Lemon Syrup Recipe, use it in place of all your simple syrup needs, as it gives added flavor.
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This lemon simple syrup recipe is easy to make and delicious on so many things.
One of the BEST parts of this time of year is… LEMONS. Yes, lemons.
I bet you thought I was going to mention snowflakes or the adventure of a New Year.
Meyer lemons season is in full swing and oh they are my favorite lemons, so juicy and have such great flavor.
This syrup can be made with any variety of lemons, I just happen to love Meyer Lemons.
What can you do with fresh lemon juice?
Oh, the options are endless and this syrup needs to be at the top of your list.
What is lemon syrup?
Lemon syrup is s lemon infused sugar syrup, perfect for all your simple syrup or syrup needs in general. Great to add to drinks and desserts. I have a whole list of ideas just waiting for you to make.
Do I need to refrigerate simple syrup?
Yes, it stays freshest in the refrigerator.
Can you freeze lemon simple syrup?
Yes, you can freeze it in glass jars or sealed plastic bags for 6 months.
Zest lemons before cutting if you like to keep the lemon zest for recipes. I put it in the freezer sometimes perk up my favorite recipes.
Slice and juice lemons, then strain the pits out.
This is a great gift item!
Now, here is a list of great uses for this lemon syrup:
I’ve even added lemon syrup in my Blueberry Margaritas, use equal parts of blueberry syrup and lemon syrup, oh so yummy!
I can’t wait to hear what you decide you like it on best.
There are many varieties of lemons and that will change the flavor of the items you make.
Depending if the lemons are tangier or sweeter. Meyer lemons are sweeter, while Eureka lemons and more tangy.
If you’re asking yourself what to do with lemon syrup, here is a whole list of ideas!
I LOVE lemons, and have lots of lemon recipes to try:
- Pasta with Lemon Vodka Sauce
- Lemon Blueberry Bundt Cake
- Lemon Puttanesca Pasta
- Lemon Dill Tuna Pasta Salad
- Lemon Scones
- Lemon Wine Brown Butter Sauce – If you only make one recipe, make this one!
Lemon Syrup
Ingredients
- 1 1/2 cup fresh squeezed lemon juice about a pound of lemons
- 1 cup water
- 1 1/4 cups sugar
Instructions
- In a medium saucepan bring lemon juice with water and sugar to a boil.
- Let cool, place in jars.
- Refrigerate syrup, stays great for a month.
Notes
How many lemons you will need will depend on the size of the lemons and the variety. I used 4 Meyer Lemons.
If you'd like a less tangy flavor you can add a teaspoon vanilla extract.
Click on the links below to find each syrup recipe:
- Blueberry Syrup
- Cherry Syrup
- Apple Cinnamon Syrup
- Chocolate Syrup
- Lavender Syrup
- Lemon Syrup
- Coffee Syrup
- Pineapple Syrup
- Maple Syrup
- Peach Syrup
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~Diane
Love love love this, especially on waffles <3
Maybe mixed with some vodka for limoncello? I like Sue’s idea for waffles 🙂 Love lemons and am so happy to see citrus season arrive!
Can I preserve lemon syrup by freezing it for winter use?
I have not frozen it, but I think it will freeze well. Let me know how it works out.
How much does this recipe make?!
about 16 ounces
How long will this syrup last? And should it be refrigerated? Thanks!
So sorry just noticed the info above. Thanks 🙂
You can use this for Lemon Drop Martinis. Use 2 ounces Lemon Syrup, 2 ounces vodka, 1/2 ounce orange liqueur (I prefer Grand Marnier). Fill a cocktail shaker 3/4 full with ice, add ingredients. Shake well. Pour into a martini glass. Yummmm! This is a pretty strong martini, so feel free to back off a bit on the vodka.
I absolutely love lemon. This syrup would be good but what would you use it for? How would it be over waffles and pancakes?
This lemon syrup is great over pancakes and waffles and I mentioned in the post. There are many uses I added a yellow infographic to show you some other uses you may not have thought of.
Don’t know what I did wrong being so simple, but this is not a syrup. It is thin as water
It will thicken as it cools. Put it in the fridge until it’s completely cold. It’s not a super-thick syrup, kinda as thick as pancake syrup when it’s completely cooled. If you want it to be really thick add more sugar and re-boil it.
Am trying to get away from sugar, could I use honey instead?
I haven’t made any syrup recipes with honey, I do not think it will thicken as sugar does. I have used “Swerve” with great results you use the same amount as sugar. There is no sugar, it’s made with Erythritol which is a natural sweetener and I’ve been using it in more recipes to reduce sugar.
Are you able to can simple syrups like this.
Yes you are able to can syrups.