Lemon Simple Syrup Recipes
LEMON SYRUP
This is a simple and wonderful recipe! Use to make drinks, add to cakes, or make Lemon Mint Spritzers and Lemon Royales! Adapted from Food & Wine magazine(2002)
Provided by Sharon123
Categories Beverages
Time 18m
Yield 3 cups
Number Of Ingredients 3
Steps:
- In a small saucepan, combine the 1 cup of sugar with 1 cup of water and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves.
- Pour the syrup into a heatproof bowl and let cool to room temperature, then stir in 1 1/2 cups of fresh lemon juice.
- You may make ahead, the syrup keeps indefinitely.
LEMON SIMPLE SYRUP
Make this lemon simple syrup for Martha's Meyer Lemon Anniversary Cake.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Heat sugar, zest, and 2 cups water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Pour through a fine sieve into a medium bowl; discard solids. Let cool completely. Stir in lemon juice.
LEMON SIMPLE SYRUP
I like to keep this in the refrigerator all the time as it nice and quick, you just pour a bit in a glass add water and ice and Voila.... Lemonade.
Provided by queenbeatrice
Categories Beverages
Time 10m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 4
Steps:
- Combine sugar and water and boil for 5 minutes.
- Add lemon juice and lemon rind.
- Let cool and place in an airtight container in refrigerator.
- To serve, fill glass about ¼ full with syrup; add ice and cold water.
- Stir and garnish with lemon wedge and maraschino cherry.
Nutrition Facts : Calories 199.1, Sodium 1.1, Carbohydrate 51.9, Fiber 0.2, Sugar 50.5, Protein 0.1
SIMPLE SYRUP
Provided by Food Network
Time 10m
Yield 2 1/3 cups
Number Of Ingredients 3
Steps:
- Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator, indefinitely, if kept in an airtight container.
LEMON SYRUP
Refreshing and sweet like lemonade. Delicious on gingerbread with a little whipped cream.
Provided by goodeats
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 1h25m
Yield 12
Number Of Ingredients 6
Steps:
- Heat lemon juice, water, sugar, lemon zest, and cornstarch in a pot over medium heat. Simmer until thickened, about 5 minutes; remove from heat.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Pour the lemon syrup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
- Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
- Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Process jars in boiling water in a large pot for 10 minutes; remove jars from pot and allow to cool.
- Once cool, press the top of each lid with a finger, ensuring that the seal is tight.
Nutrition Facts : Calories 72.4 calories, Carbohydrate 19.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 17.2 g
BASIL LEMON SYRUP
This recipe makes enough for several batches of the vodka gimlets or lemonade; any left over would also give a nice hit of flavor to a glass of iced tea.
Categories Non-Alcoholic Cocktail Party Lemon Basil Summer Boil Gourmet
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Bring all ingredients to a boil in a medium saucepan, stirring until sugar is dissolved. Let stand at room temperature, covered, 1 hour, then transfer to an airtight container and chill until cold, about 1 hour. Strain syrup thourough a sieve into a bowl, pressing hard on and then discarding solids.
LEMON VERBENA SIMPLE SYRUP
An intensely fragrant syrup that combines citrus, floral, and woody notes into a flavor-booster for cocktails, mocktails, and sorbets. Your kitchen is going to smell amazing. Store in the refrigerator for up to 1 month.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 41m
Yield 8
Number Of Ingredients 3
Steps:
- Combine water, sugar, and lemon verbena leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
- Pour syrup into a sterilized glass jar through a mesh strainer to remove lemon verbena leaves; let cool.
Nutrition Facts : Calories 97.5 calories, Carbohydrate 25.1 g, Protein 0.1 g, Sodium 1 mg, Sugar 25 g
LEMON SIMPLE SYRUP
Steps:
- In a small saucepan, combine the sugar, 1 cup water, and the lemon zest and juice over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
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4.7/5 (7)Total Time 20 minsCategory Dessert, SweetsCalories 69 per serving
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4.7/5 (7)Total Time 20 minsCategory Dessert, SweetsCalories 69 per serving
- Add the peel of one lemon, the one cup of lemon juice and the cup of sugar to a large heavy-based saucepan over medium heat.
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