Ingredients:

  • 1 cup (200g) Granulated Sugar, plus extra for cleaning the jars
  • 1 cup (240 ml) Water
  • 1/2 cup (120 ml) Fresh Lemon Juice (from about 4-5 lemons)
  • Zest of 2 lemons, washed before zesting
  • Pinch of Sea Salt

Instructions:

  1. Sterilize your jars. A quick dunk in boiling water for 10 minutes does the trick. This is crucial for shelf stability.
  2. In the saucepan, combine the water, sugar, lemon juice, lemon zest, and salt.
  3. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly until the sugar is completely dissolved.
  4. Reduce the heat to low and simmer gently for about 15-20 minutes, or until the syrup has thickened slightly. It should coat the back of a spoon nicely.
  5. Remove the syrup from the heat. Strain the syrup through a fine-mesh sieve to remove the lemon zest (optional, but it will give a smoother texture). Ladle the hot syrup into the prepared sterilized jars, leaving about ¼ inch (0.6 cm) of headspace.
  6. Wipe the rims of the jars clean. Seal the jars with their lids. Let the jars cool completely. As they cool, you should hear a 'pop' as the lids seal.
  7. Store the sealed jars of lemon syrup in a cool, dark place for up to 6 months. Once opened, refrigerate and use within 2-3 weeks.