Step 1

① Wash the Lemons: The first step to a clean lemon syrup! Start by filling a basin with enough water to submerge the lemons. Since there might be impurities on the peel, we’ll use flour to scrub the lemons clean. As we’re making syrup, it’s crucial to wash the peel thoroughly. After scrubbing, rinse the lemons under cold running water 3 to 4 times until the water runs clear. This ensures no residue remains. Finally, pat the lemons completely dry with paper towels or a clean cloth. It’s vital to ensure there’s no moisture left, as it can cause the syrup to spoil.

Step 2

② Prepare Lemons and Mix with Sugar: For 3kg of lemons, we’ll use 1.5kg of white sugar and 1.5kg of oligosaccharide. Once the lemons are completely dry, use a mandoline slicer to cut them into thin slices. Thin slices will help the syrup mature faster. If you find seeds during slicing, carefully remove them with your fingers. For safety, it’s recommended to wear gloves while working. Simply trim off the ends of the lemon and use the mandoline to slice it thinly. If you don’t have a mandoline, you can halve the lemon and then slice it thinly for easier handling. To help the sugar dissolve quickly in the syrup, first sprinkle 1.5kg of white sugar evenly over the sliced lemons. The 1.5kg of oligosaccharide will be added in the final step, after the sugar.

Step 3

③ Dissolve Sugar and Mature for 7 Days: Evenly sprinkle 1.5kg of white sugar over the sliced lemons. Layering the lemons on top of the sugar will allow the lemon’s moisture to help the sugar dissolve much faster. In fact, the lemon syrup can be ready to drink in about a week only if the sugar is completely dissolved. If the sugar isn’t fully dissolved, it will take much longer to mature. Cut any remaining lemon scraps into smaller pieces and add them to the jar. Finally, pour in the 1.5kg of oligosaccharide and stir well until the sugar is completely dissolved. Once the sugar starts to dissolve, stirring every 30 minutes or so, twice, will help it dissolve quickly. In my experience, the sugar dissolved completely in about an hour! The syrup dissolved so fast thanks to the abundant moisture. Now, transfer the lemons, including all the liquid, into a clean glass jar. Make sure to include the sugary liquid, as it enhances the flavor and preservation of the lemon syrup. Let it mature together.

※ Golden Ratio for Lemon Syrup: For 3kg of lemons, we’ve used a 1:1 ratio of 1.5kg white sugar and 1.5kg oligosaccharide. Since the white sugar has already dissolved, you can simply pour in the oligosaccharide. Using oligosaccharide makes this method incredibly easy and fast, as you don’t need to dissolve the sugar and oligosaccharide together. I highly recommend this method! Once everything is in the jar, stir gently to combine. This method is convenient because you avoid the hassle of dissolving both sweeteners simultaneously. I recommend using this technique when making your lemon syrup! Now, close the lid and let it mature in a cool, dark place away from direct sunlight for one week. Ensure the sugar is completely dissolved before sealing the jar.

Step 4

④ Mature in a Cool Place for 7 Days & Enjoy: After a week of maturation in a cool, dark place, the lemon syrup is ready! Opening the lid, it looks beautifully matured and ready to enjoy. Here’s how to use this delicious lemon syrup. Pour chilled carbonated water or cider over the lemon syrup to create a refreshing lemonade, perfect for boosting your energy. If you’re not a fan of cider, it’s also delicious mixed with hot or cold water. Adjust the amount of syrup to your preferred sweetness. Your homemade lemon syrup and lemonade are now complete! Store the finished lemon syrup in a place away from direct sunlight. Thank you! Don’t forget to like and subscribe! Try making this cool and delicious homemade lemon syrup – you’ll love it!