Lemon Syrup
SYRUPS & CORDIALS
When lemons ripen, they do so in abundance, and there are only so many you can use fresh. I love this lemon syrup because I can keep it in the freezer and scoop it out by the spoonful whenever I need it.
Combining sugar with the lemon juice prevents it freezing solid - it becomes a semi frozen slush which is easy to take out with a spoon.
I use this syrup whenever I need lemons. Add a spoon to sparkling water for a lemony drink, add to a herbal tea, use it in muffin mixes, pancake batter, in a salad dressing, or coat veggies with it.
INGREDIENTS
Use as many lemons as you have. I remove the zest first and dry it, but that is optional.
Fresh lemons
Sugar
INSTRUCTIONS
· Squeeze the juice from the lemons and strain.
· Measure the juice and pour it into a pot.
· For every cup of juice, add 1/2 cup of sugar
· Bring to the boil and stir to dissolve all of the sugar
· Turn down the heat and simmer for 10 minutes.
· Remove from the heat and cool.
· Pour into a mason jar.
. Store in the fridge or the freezer
ABOUT THE HERB
Want to know more about the plants in this recipe? Explore individual herb articles to discover the history, garden secrets, and healing properties of the herbs featured here.
Lemon
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