CookEat Recipe
Lemon Syrup
A concentrated lemon syrup made with peeled lemon flesh and a brief infusion of zest, to dilute with cold water.
Method
Steps
Step 1
Gather the ingredients: 3 large fresh lemons; 600 g caster sugar; 300 ml water.
Step 2
Wash and dry the lemons. Remove a long thin strip of zest from one lemon, avoiding white pith. Peel all three lemons and remove their membranes and seeds, keeping the flesh and its released juice without squeezing it into juice alone.
Step 3
Bring the water and the strip of zest to the boil. Add the sugar and stir to dissolve. Let it boil briefly for about 2–3 minutes, then remove the zest and add the prepared lemon flesh and its juice.
Step 4
Boil gently for about 10–20 minutes, stirring as needed, until concentrated and lightly straw-coloured with glossy syrupy bubbles. Test a small cooled spoonful: it should be thick but pourable, not a hard candy. Time varies with the lemons and saucepan; do not force the mixture to caramelise.
Step 5
Transfer to clean heatproof containers, cool promptly and refrigerate within 2 hours. Keep at 4°C or colder and use within 5 days, or freeze small portions for longer storage. This is a fresh refrigerated syrup, not a shelf-stable bottled preserve.
Step 6
To serve, stir a spoonful of syrup into a glass of cold water, adding more to taste. About 30 ml syrup per glass is a starting point; yield and the number of glasses depend on the fruit and preferred dilution.
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