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The best lemon syrup for topping pancakes, waffles, cakes, and more.
Course Breakfast, Dessert, Drinks, Salad
Cuisine American
Keyword easy, syrup
Servings 2 cups


  • 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.