Grab some lemons, you’re gonna LOVE this!
One of the BEST parts of this time of year is…
I bet you thought I was going to mention snowflakes or the adventure of a New Year.
Meyer lemons season is in full swing and oh they are my favorite lemons, so juicy and have such great flavor.
This syrup can be made with any variety of lemons, I just happen to love Meyer Lemons.
Zest lemons before cutting if you like to keep the lemon zest for recipes. I put it in the freezer sometimes perk up my favorite recipes.
Slice and juice lemons, then strain the pits out.
This is a great gift item!
Now, here is a list of great uses for this lemon syrup:
I’ve even added lemon syrup in my Blueberry Margaritas, use equal parts of blueberry syrup and lemon syrup, oh so yummy!
I can’t wait to hear what you decide you like it on best.
There are many varieties of lemons and that will change the flavor of the items you make.
Depending if the lemons are tangier or sweeter. Meyer lemons are sweeter, while Ureka lemons and more tangy.
I LOVE lemons, and have lots of lemon recipes to try:
- Pasta with Lemon Vodka Sauce
- Lemon Blueberry Bundt Cake
- Lemon Puttanesca Pasta
- Lemon Dill Tuna Pasta Salad
- Lemon Scones
- Lemon Wine Brown Butter Sauce – If you only make one recipe, make this one!
- 1½ cup fresh squeezed lemon juice (about a pound of lemons)
- 1 cup water
- 1¼ cups sugar
- In a medium saucepan bring lemon juice with water and sugar to a boil.
- Let cool, place in jars.
- Refrigerate syrup, stays great for a month.
How many lemons you will need will depend on the size of the lemons and the variety. I used 4 Meyer Lemons.
If you'd like a less tangy flavor you can add a teaspoon vanilla extract.
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