A zesty lemon syrup made from used lemon rinds, perfect for adding a burst of lemony goodness to dishes and drinks.
190 minutes
A zesty lemon syrup made from used lemon rinds, perfect for adding a burst of lemony goodness to dishes and drinks.
Used Lemon Rinds, from 6 medium lemons or 12 Meyer lemons
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1. Prepare Lemon Rinds
Begin by cutting each of your used lemon rinds into a few chunks. You don’t need to be too precise here; just make sure they’re small enough to release their oils and juices effectively.
2. Toss with Sugar
Next, toss these lemon chunks with the sugar in a large glass, ceramic, or stainless steel mixing bowl. The key here is to ensure that all the lemon pieces are well-coated with sugar. Cover the bowl tightly and let it stand at room temperature.
3. Let Stand and Stir
Over the next 3 hours (or longer if needed), the sugar will draw out the liquid from the lemon rinds, dissolving into a fragrant syrup. Stir the mixture every 45 minutes or so, making sure to mix thoroughly each time. You'll know it's ready when there are no visible sugar granules left.
4. Strain Syrup
Once the sugar has completely dissolved, strain the syrup through a cheesecloth-lined or fine-mesh stainless steel strainer into a nonreactive bowl. This will help you capture all the rich, flavorful syrup while leaving the rinds behind.
5. Extract Remaining Syrup
To get every last drop of syrup, transfer the strained lemon rinds to a stainless steel potato ricer. Squeeze them firmly over the strainer, letting any remaining syrup pass through into the bowl. Discard the rinds once you’re done.
6. Store Syrup
Finally, pour your beautiful lemon zest syrup into a glass bottle or pint jar and refrigerate it. This syrup will keep for up to 3 months, ready to add a burst of lemony goodness to your favorite dishes and drinks. Enjoy!
Add rosemary, thyme, or basil. Spicy Lemon Syrup
Opt for organic lemons when using citrus zest to avoid pesticides or wax on the skin, which is especially important for a syrup where the zest infuses the entire flavor.
Remove the zest in long strips using a vegetable peeler or a paring knife, carefully avoiding the bitter white pith beneath the yellow skin.
Store the syrup in a clean, airtight glass bottle or jar in the refrigerator and use within a month for the best quality.
Allow the zest to steep in the syrup after simmering to enhance the lemon flavor. Extend the steeping time for a stronger lemon presence.
Simmer the syrup gently to avoid reducing the liquid too much, which can result in an overly thick or sweet syrup.
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