Lemon syrup
Makes: 300ml
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Lemon syrup
Makes: 300ml
Prep time: 15 minsTotal time: 
See more recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 3 unwaxed lemons
- 115g caster sugar
Step by step
Get ahead
The lemon syrup will keep in the fridge for 3-4 weeks.
- Remove the outer zest from the lemons using a vegetable peeler (avoid using the white pith, which is bitter). Put the zest in a small saucepan with the sugar and 100ml water. Bring to a gentle boil and simmer for about 5 minutes then leave to cool completely.
-
When the syrup has cooled, strain out the lemon zest. Juice the zested lemons and combine this with the syrup. Set aside in the fridge until needed.
TipThis simple lemon syrup can be used to make cocktails or even as a base for a delicious lemonade – simply top up with soda water.
