Learn how to make lemon simple syrup at home. Sweet, sour, and oh so lemony, this easy lemon syrup recipe is perfect for lemonade, cocktails and so much more!
This is an optional step if you want to keep the zest for other recipes - I highly recommend starting by zesting your lemons – it's so much easier before they're juiced. If you don't have a zester at home, check my five different methods for getting the zest of a lemon without a zester. You can then freeze the zest.
Add the lemon juice and sugar to a small saucepan. Over medium heat, let the mixture come to a soft boil. Stir frequently to make sure the sugar dissolves in the lemon juice (and you don't burn the bottom of the pan).
Reduce, then simmer for about 10 minutes so the syrup thickens a little.
Sieve the Syrup
Allow the lemon mixture to cool, then run it through a sieve. This will get rid of any lemon pulp leftover – and catch any seeds that might have accidentally fallen in.
Pour the syrup into an air-tight bottle or container and store it in the fridge.
Notes
To store: The lemon syrup will keep in the fridge (technically) for a couple of months, but it’s best when used within two weeks of making. Otherwise, you can freeze it for up to 4 months. Store in glass bottles with secure lids for easy pouring and storing.Check the blog post for lots of serving recommendations!