Sunshine in a Jar the Ultimate Lemon Syrup Recipe
Recipe Introduction
Quick Hook
Fancy making something sunny even on a cloudy day? This lemon syrup recipe is pure sunshine in a jar! Honestly, it's so easy to make and packs a proper lemony punch.
Brief Overview
The origins of this lemon syrup recipe come from the Mediterranean, where preserving lemons is an art form. This version is dead easy and takes about 30 minutes.
You'll end up with around 1 1/2 cups, enough to brighten up loads of breakfasts.
Main Benefits
This syrup is packed with Vitamin C, so it's practically health food. It's perfect for summer parties when you want to whip up a batch of best homemade lemonade ! What makes it extra special is the vibrant flavour that knocks shop bought stuff into a cocked hat.
Alright, let's get cracking. You’ll need the usual suspects.
Sunshine in a Jar: Let's Talk Lemons
Lemonade for party ? Absolutely . But this lemon syrup recipe goes way beyond a simple summer cooler. Think lemon simple syrup to elevate your cocktails!
It is a game changer when you are looking for how to make lemonade recipes . I once tried making this homemade lemon syrup for drinks for a BBQ, and it was gone within minutes! People were practically fighting over the last drops.
Ingredients That Zing
For the star of the show, the lemon syrup recipe , you'll need: 1 cup granulated sugar (plus extra for cleaning the jars), 1 cup of water, ½ cup of fresh lemon juice (from about 4-5 lemons), the zest of 2 lemons, and a pinch of sea salt.
Make sure you wash your lemons before zesting - nobody wants waxy lemons!. If you are after lemon syrup for pancakes or even a lemon glaze recipe , these ingredients are your best friend.
Bits and Bobs (Equipment)
You’ll need a medium saucepan, a zester or microplane, a juicer, sterilized jars (around 2 x 8oz jars crucial!), and a candy thermometer (optional, but handy).
Sterilizing the jars is super important don't skip this step, or you may need how to preserve lemons in syrup quickly!
step-by-step to Lemon Heaven
First off, sterilize those jars like your life depends on it. Boil 'em for 10 minutes in water. Next, chuck the water, sugar, lemon juice, zest, and salt into the saucepan.
Bring it to a gentle boil, stirring until the sugar dissolves completely. Reduce the heat and simmer for 15- 20 minutes until it thickens.
Remove from the heat and strain (optional, but smoother). Ladle into the jars, leaving space at the top. Wipe the rims, seal, and let them cool.
You should hear a “pop” as they seal. Store in a cool, dark place for up to 6 months. Once open, bung it in the fridge and use within 2-3 weeks.
This lemon syrup recipe is really that easy!
Alright, let’s get this lemon syrup recipe sorted! Picture this: sunshine in a jar, ready to brighten up your pancakes, cocktails, or even just a simple glass of iced tea.
This is gonna be a doddle, I promise.
Ingredients & Equipment for Liquid Sunshine
So, fancy making the best homemade lemon syrup for drinks ever? Here’s what you'll need. Don’t worry, it’s all pretty basic stuff.
I've even included some handy substitution tips if you're in a pinch.
Main Ingredients
These are your building blocks for this simple lemon simple syrup and frankly, the magic starts with top-notch lemons.
- Granulated Sugar: 1 cup (200g) .
- Water: 1 cup (240 ml) .
- Fresh Lemon Juice: ½ cup (120 ml) from about 4-5 lemons. Use the juice for lemonade for party , it gives the best flavour.
- Lemon Zest: Zest of 2 lemons, washed first. It is for the extra zing.
- Sea Salt: Just a pinch!
Quality Indicators: For the lemons, go for ones that are firm and heavy for their size. A good lemon will be thin skinned and bright yellow, and the zest should be fragrant.
Avoid the ones with soft spots, they will not work for the best recipe lemonade .
Seasoning Notes
A little sprinkle here and there can make all the difference.
- Essential spice combination: A pinch of sea salt. It balances the sweetness.
- Flavor enhancers and aromatics: The lemon zest! Don't skip it.
- Quick substitution options: If you're feeling adventurous, try adding a sprig of rosemary or thyme while the syrup simmers.
Equipment Needed
Don't fret about needing a load of fancy gadgets. You probably already have most of this in your kitchen!
- Medium saucepan: For simmering all the goodness.
- Zester or Microplane: Essential for getting that lovely lemon zest.
- Juicer: To squeeze every last drop of juice.
- Sterilized Jars: 2 x 8oz jars. This is super important. You wanna make sure those jars are squeaky clean. Otherwise, your how to preserve lemons in syrup won’t last.
- Candy Thermometer: Optional. It helps ensure the syrup is just right, but you can tell just by looking at the thickness.
- Ladle: For pouring the finished product into the jars.
Common Household Alternatives: If you don't have a zester, a vegetable peeler works at a pinch. Just be careful not to get too much of the white pith, it can make the syrup bitter.
If you do not have sterilized jars, it makes a delicious lemon glaze recipe .
Sunshine in a Jar: My Lemon Syrup Recipe
Alright, let’s get this lemon syrup recipe sorted! Honestly, it’s easier than making toast. This recipe will brighten up your pancakes, cocktails, or even a simple glass of iced tea.
It’s a doddle, I promise! I can't wait to try Homemade Lemon Syrup for Drinks at my party. Here’s the breakdown, fit for a King (or Queen!) in the kitchen.
Prep Steps: Get Your Ducks in a Row
First, gather all your bits and bobs. Having everything prepped saves time and stress. Squeeze your lemons and zest them before you even think about turning on the hob.
Remember, sterilizing the jars is essential for preserving the lemon simple syrup ; don't skip that step! I usually dunk them in boiling water for 10 minutes .
step-by-step: Easy Peasy Lemon Squeezy
- Sterilize your jars! A quick dunk in boiling water for 10 minutes does the trick.
- Combine 1 cup (240 ml) water , 1 cup (200g) sugar , ½ cup (120 ml) lemon juice , zest of 2 lemons , and a pinch of salt in your saucepan.
- Bring to a gentle boil, stirring until the sugar dissolves completely.
- Reduce the heat and simmer for 15- 20 minutes . Aim for a consistency that coats the back of a spoon.
- Strain the syrup (optional) and ladle into your sterilized jars.
- Seal the jars tightly.
- Let cool completely. You should hear a satisfying "pop" when they seal.
Pro Tips: Level Up Your Lemon Syrup
Want to take your lemonade for party to the next level? Fresh lemon juice is key! Bottled juice? Nah. Also, don’t overcook the syrup or it'll be like toffee.
For a flavour boost, add some fresh ginger while it simmers to get the best Best Homemade Lemonade .
Looking for How to Make Lemonade Recipes ? this lemon syrup its the perfect start.
Final Thoughts: All That's Left
This lemon syrup recipe is amazing for using as lemon glaze recipe , or to make a tasty lemon syrup for pancakes .
This stuff keeps for ages. Properly sealed jars can last up to 6 months. Once open? Keep it in the fridge.
I think this lemon syrup for cocktails could be a summer staple. It is also great for how to preserve lemons in syrup .
Enjoy!
Recipe Notes
Alright, so you've got the basics down for our lemon syrup recipe . But, before you start squeezing those lemons like there's no tomorrow, let's chat about a few extra bits and bobs to make your syrup experience a smashing success.
Honestly, this is where you can really make it your own .
Serving Suggestions That'll Wow
Okay, let's get creative! Forget just drizzling this stuff on your pancakes (though, obviously do that!). Think about plating. A swirl of this homemade lemon syrup for drinks on a white plate with a slice of lemon and a sprig of mint looks ridiculously posh.
For a summer shindig, a lemonade for party is always a winner! Add a splash of our lemon syrup recipe to your Best Homemade Lemonade , maybe with some fresh raspberries or blueberries floating in it.
The possibilities are endless. How about a lemon syrup for cocktails ? Ooh, fancy!
Storage Tips: Keepin' It Fresh
Right, listen up because this is important. Once you've made your lovely lemon syrup, let it cool completely before you even think about storing it.
Refrigeration Guidelines: Once opened, keep that syrup in the fridge, sealed tight, and it'll be good for about 2-3 weeks.
Freezing Options: You can freeze it! Pour the cooled syrup into ice cube trays for easy, single serving portions. Once frozen, pop them out and store in a freezer bag.
They'll keep for a couple of months. Perfect for adding to drinks or thawing for pancakes at a later date.
Reheating Instructions: If you've frozen your syrup, just let it thaw naturally in the fridge. If it seems a bit thick, a gentle warm-up on the hob (low heat!) will do the trick.
Variations: Your Syrup, Your Rules
Fancy a change? Me too!
Dietary Adaptations: Want a low-sugar version? Try using a sugar substitute like stevia, but just remember it might slightly alter the flavour and consistency of your lemon syrup recipe .
A lemon simple syrup , but guilt free.
Seasonal Ingredient Swaps: In the autumn, a little bit of grated ginger or a cinnamon stick simmering with the syrup adds a wonderfully warm, cozy twist.
Nutrition Basics: A Little Bit of Sunshine
This lemon syrup recipe is mainly sugar (let's be honest!). But a little goes a long way, and a dash can really lift a dish.
Two tablespoons of lemon syrup contain approximately 100 calories.
So there you have it! A lemon glaze recipe and much more to make your pancakes heavenly. Go on, get creative, have fun, and enjoy your delicious homemade lemon syrup for pancakes.
Don’t forget that preserving how to preserve lemons in syrup , also can be used for other recipes.
Frequently Asked Questions
How long does this lemon syrup recipe last? I don't want it to go off!
When properly sealed in sterilized jars, your homemade lemon syrup can last up to 6 months in a cool, dark place like a pantry. Once you've opened a jar, pop it in the fridge and use it within 2-3 weeks. Just like a good cuppa, it's best enjoyed fresh!
Can I use bottled lemon juice instead of fresh for this lemon syrup recipe?
While you can use bottled lemon juice, fresh is always best for the most vibrant, zingy flavour. Bottled juice just doesn't have the same brightness and tends to have a slightly more bitter aftertaste.
Think of it this way: using fresh lemons is like going to see a live band, while bottled juice is like listening to a recording both are good, but one's just got that extra oomph!
My lemon syrup turned out too thick/thin. What did I do wrong?
If your lemon syrup is too thick, you likely overcooked it. Next time, keep a close eye on it during simmering. If it's too thin, you probably didn't simmer it long enough! Remember that the syrup will thicken as it cools. If you want to thin it down, add a splash of water and warm it up gently on the hob.
Do I really need to sterilize the jars when making this lemon syrup recipe? It seems like a faff!
Yes, sterilizing your jars is absolutely crucial! Think of it as putting on your wellies before going out in the mud. It prevents nasty bacteria from growing in your syrup and extends its shelf life. A quick dunk in boiling water for 10 minutes does the trick.
It's a small price to pay for a batch of lemon syrup that stays perfect for months!
Can I add other flavours to this lemon syrup recipe? I’m feeling adventurous!
Absolutely! Get your Mary Berry on and experiment! Lavender, ginger, or even a pinch of chilli flakes can add a delicious twist. Just add them to the syrup while it's simmering. Remember to taste as you go and adjust the amount to your liking.
You could also experiment with herbs like rosemary or thyme for something more savory!
Is lemon syrup bad for you?
Like most syrups, lemon syrup is high in sugar and should be enjoyed in moderation. Think of it as a treat, not a staple! While it does contain some vitamin C from the lemon juice, the sugar content outweighs the nutritional benefits.
So, go ahead and enjoy your lemon syrup, but remember the old saying - everything in moderation!
Sunshine In A Jar The Ultimate Lemon Syrup Recip
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 100 calories |
|---|---|
| Fat | 0g |
| Fiber | 0g |
