Homemade Lemon Syrup
A bright, tangy lemon syrup you can whip up in minutes with pantry staples. Perfect for drizzling over pancakes, pound cake, or stirring into iced drinks. Once you try homemade, you'll never go back to store-bought.
🛒 Ingredients
4 servings
- 4 tablespoons granulated sugar
- 4 tablespoons fresh lemon juice (about 2 lemons)
- 2 tablespoons water
- Zest of 1 unwaxed lemon
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Directions
- 1
Combine sugar, fresh lemon juice, water and lemon zest in a small saucepan.
- 2
Place over low heat and stir gently for 2 to 3 minutes until the sugar has fully dissolved and the syrup is slightly thickened.
- 3
Remove from heat and strain through a fine mesh sieve to remove the zest.
- 4
Allow to cool completely before transferring to a sealed jar and refrigerating.
💡 Chef's Tip
For a deeper citrus flavour, let the lemon zest steep in the warm syrup for 5 minutes before straining. Keeps for up to 2 weeks in the fridge.
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