This simple lemon syrup made from the lemon juice, zest, sugar and water takes minutes to put together and is great to have on hand whenever you want to fix a lemony recipes. It’s perfect for making lemonade, adding to cocktails or for drizzling over fruit salad.
To make a well-balanced pitcher of lemonade, combine a cup of lemon syrup with 4 cups cold water, still or sparkling. Stir and serve, with ice, if desired.
If you want a single glass of lemonade, combine 1/4 cup of lemon syrup with 3/4 cup of cold water.
Wash the lemons well. Using a Microplane zester, zest 2 lemons into a small saucepan, being careful not to scrape off any of the bitter white pith just beneath the yellow zest.
Juice the zested and unzested lemons, and strain their juice into a liquid measuring cup. You should get about 1/2 cup of lemon juice. (If you have too much, reserve it for another use; if you have too little, juice another lemon.)
Add the sugar and water to the lemon zest. Set the saucepan over medium heat, stirring until the sugar dissolves, about 1 minute. Do not let the syrup come to a boil. Strain the syrup through a fine-mesh sieve set over the lemon juice and stir to combine. (Discard the lemon zest.)
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|Serving Size: 1 Serving (655g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 13 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 27919.8mg||963 %|
|Potassium 646.1mg||17 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 30.3g|
|Protein 5.1g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 135
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