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Lemon Syrup
Preparation info
- Determined by the size of your jars; it will be around
3½ to 4 cups
of syrup, depending on the length of cooking. - Difficulty
Easy
Appears in
By Janet Cooper
Published 2014
Ingredients
6 2½ cups
Method
- Coarsely grate the lemon rinds, juice the lemons, and combine with the basic syrup in a pan.
- Cook at a slow boil for 10 minutes, covered. It may be cooked longer, uncovered, to intensify the flavor. Let stand overnight, covered. Strain, reboil, and seal in sterile jars or refrigerate. When stored in the refrigerator, there is no need to reboil the syrup but it