Lemon Syrup

Preparation info

  • Difficulty

    Easy

  • Makes

    ¼ cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
water ⅓ cup (79 ml) 2.8 ounces 79 grams
granulated sugar 2 tablespoons 0.9 ounce 25 grams
lemon juice, freshly squeezed 1 teaspoon (5 ml) . 5 grams

Method

In a small saucepan with a tight-fitting lid, stir together the water and sugar until all of the sugar is moistened. Bring the mixture to a rolling boil, stirring constantly. Cover it at once and remove it from the heat. Cool completely. Transfer the syrup to a glass measure with a spout and stir in the lemon juice. If the syrup has evaporated slightly, add water to equal ¼ cup plus 2 tablespoons/89 ml.