Holy goodness! You guys know I love LEMONS right? I’m sure I’ve only mentioned that 100 times before. If you know anything about me–please know I love LEMONS. I should just have that engraved on my tombstone when the day comes. [Here lies a woman who loved lemons. Lemons were her life.] Seriously!!! So why had I never thought of making lemon syrup before? Lemon syrup to drizzle on everything. I mean, everything tastes better with lemon and my life had not been complete until this day.
All you need is lemons, water, and sugar and you have some delicious stuff for drizzling to your hearts content. Just think lemon blueberry pancakes, waffles, sponge cake, a fun poke cake. So many possibilities.
I snatched up a bagful of juicy plump ones on a recent Costco run. A good price and a good choice!
The house smelled citrusy and delicious! I needed them for baking but I didn’t need 20 of them. I just couldn’t resist. I also didn’t feel like making curd since I have a stash in the freezer already.
Lemon syrup to drizzle on everything
I zested them, juiced them and then cut the skins into quarters and placed them in a bowl with sugar overnight.
The next morning I had a great smelling kitchen but I also had a lemony syrup and the sugar had completed dissolved. #mmm
I poured the concoction into a saucepan and cooked it for further thickening. Once that was done, I took the ricer that my MIL gave me and I squeezed the heck out of the lemon peels. Extracting every drop of goodness into the syrup.
I allowed it to cool off before storing in a glass jar and storing it in the fridge.
I warm it up a bit when we’re going to serve on pancakes & waffles. OH DELICIOUSNESS!!!
Belle's LEMON SYRUP
- 2 cups sugar
- 2/3 cups water
- 6 lemons
- pinch salt
- Zest lemons and reserve for other uses. Squeeze the lemons and place the juice in a bowl. Once the lemons are all squeezed, quarter the lemon halves and place in the same bowl as juice. Add the sugar, mix and allow to sit overnight on the counter to extract the lemon oils into the sugar.
- The next day, in a saucepan, combine the water and pinch of salt to the mixture and place on medium high heat for about 5 minutes. Continually stir and allow to come to a rolling boil. Stir for 3 more minutes.
- Remove from heat and while warm and using a potato ricer, squeeze out as much juice from the skins. Toss those out when done.
- Allow syrup to cool at room temp before pouring into glass jars. Store in refrigerator for up to a month.
Now for those of you that are keto-ing, you just substitute the regular sugar with monk fruit or stevia. It will crystalize over time but you just need to warm it up and it’s back to the right consistency.
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