Homemade Lemon Syrup
Homemade Lemon Syrup
How to Make Delicious Homemade Lemon Syrup: Step-by-Step Guide (Lemon Cleaning & Maturation Included)
Every winter, we make lemon syrup at home to enjoy warm lemon tea, refreshing lemonade, and even use it in cooking. This versatile fruit syrup is perfect for adding a bright, citrusy flavor to your drinks and meals. Let’s start making this wonderful lemon syrup to warm up your winter!
Main Ingredients- 10 fresh lemons
- Sugar (about the same weight as the lemons)
For Lemon Cleaning- Baking soda (generous amount)
- Coarse salt (generous amount)
- Baking soda (generous amount)
- Coarse salt (generous amount)
Cooking Instructions
Step 1
First, we need to sterilize the glass jar for the lemon syrup. Place the glass jar upside down in a pot, and fill the pot with cold water so that the jar is submerged. Starting with cold water helps prevent the glass from cracking due to sudden temperature changes. Once the water starts boiling and you see steam forming inside the jar, let it boil for about 5 minutes. You might hear a clinking sound, which indicates the sterilization is in progress. Carefully remove the hot jar using kitchen gloves and place it upside down on a clean surface to air dry completely.
Step 2
For the first wash, lightly wet the lemons with water and then coat them with baking soda. Gently scrub the surface of the lemons to remove any pesticide residues or impurities. You should feel a slight ‘squeaky’ clean sensation as you scrub. After scrubbing, rinse the lemons thoroughly under running water.
Step 3
For the second wash, use coarse salt. Sprinkle coarse salt all over the lemons and rub them vigorously, ensuring you get into all the crevices. This helps to thoroughly scrub away any remaining contaminants. Rinse the lemons again with clean water after this step.
Step 4
The third cleaning step involves a quick blanch. Bring a pot of water to a rolling boil. Carefully add the lemons to the boiling water and blanch them for just 10 seconds, rolling them around gently. This process helps to enhance the lemon’s aroma and further clean the peel.
Step 5
Immediately after blanching, transfer the lemons from the boiling water into a bowl of cold water to quickly cool them down. Once they’ve cooled, rinse them multiple times in cold water to completely remove any residual heat and ensure they are thoroughly cleaned.
Step 6
Shake off as much excess water as possible from the lemons. Then, use paper towels or a very clean kitchen towel to pat them dry completely. It’s crucial that there is no moisture left on the lemons.
Step 7
Now, slice the lemons as thinly as possible. Thin slices will allow the sugar to dissolve more easily and infuse the syrup effectively.
Step 8
To avoid a bitter taste in your lemon syrup, carefully remove all the seeds from the lemon slices. You can use a fork or a skewer to pick them out as you slice.
Step 9
When slicing the lemons, use the center slices for the syrup. Collect the ends of the lemons (the top and bottom parts) separately. These will be used to extract juice later.
Step 10
The lemon preparation is now complete. Squeeze the juice from the collected lemon ends. You should get about a cup of fresh lemon juice.
Step 11
Now, it’s time to assemble the syrup in the sterilized jar. Start by layering the thin lemon slices into the jar. Sprinkle a similar amount of sugar over the lemon slices, creating layers. Finally, pour all the reserved lemon juice evenly over the lemon and sugar layers. Adding lemon juice helps the sugar dissolve faster and adds an extra zing to your lemon tea.
Step 12
After adding the lemon juice, you’ll notice the sugar starting to dissolve within about 10 minutes. Close the lid of the jar and mark the date you made the syrup. Let it sit at room temperature for one day to begin the maturation process and help the sugar dissolve.
Step 13
After one day, check your lemon syrup. Most of the sugar should be dissolved. If there’s any sugar remaining at the bottom, gently stir it with a clean spatula or spoon until fully dissolved. It’s important to ensure all sugar is dissolved before refrigerating to prevent it from settling later. Once all the sugar is dissolved, place the jar in the refrigerator and let it mature for another 2-3 days before enjoying.
Step 14
On the third day, your lemon syrup is ready to be enjoyed! The sugar is completely dissolved, and the flavor is wonderfully bright and refreshing. Mix it with warm water for a soothing lemon tea that’s perfect for any time of day. Enjoy your homemade, healthy lemon syrup throughout the winter! 🙂
