Meyer Lemon Syrup

Preparation info

  • Yield: approximately

    2½ cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • cups (360 ml) Meyer lemon juice
  • 12 ounces (340 g) granulated sugar
  • ½ cup (120 ml) water


Combine all of the ingredients in a saucepan and bring to a boil. Let cool, then store, covered, in the refrigerator.