Lemon Syrup

Lemon Syrup

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"Refreshing and sweet like lemonade. Delicious on gingerbread with a little whipped cream."
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Ingredients

1 h 25 m servings 72 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Heat lemon juice, water, sugar, lemon zest, and cornstarch in a pot over medium heat. Simmer until thickened, about 5 minutes; remove from heat.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes.
  3. Pour the lemon syrup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
  4. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
  5. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  6. Process jars in boiling water in a large pot for 10 minutes; remove jars from pot and allow to cool.
  7. Once cool, press the top of each lid with a finger, ensuring that the seal is tight.

Reviews

7
  1. 9 Ratings

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Most helpful positive review

Great flavor amazing! But mine did not get quite thick enough to use as a pancake syrup. I use over yellow and vanilla cake when I poke holes to infuse the flavor then cover with a light whipped...

Most helpful critical review

Taste good but mine turned out like water not syrup

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Great flavor amazing! But mine did not get quite thick enough to use as a pancake syrup. I use over yellow and vanilla cake when I poke holes to infuse the flavor then cover with a light whipped...

Excellent! Great way to get rid of those extra's lemons and it doesn't take that long to do it! I made it with both sugar and splenda and both taste very good. We did find the splenda batch s...

Great! Does what it is supposed to do -- add a sweet, lemony flavor! I used it as a syrup for lemon blueberry pancakes. I like the lemon flavor a little more than blueberry so I went looking...

I am now going to make my second batch! I followed the recipe and got exactly what I was after! Mixed with maple syrup on top of buttermilk blueberry pancakes, this syrup is yummy! Thanks, go...

Taste good but mine turned out like water not syrup

Very easy and quick! Try pouring warm syrup over fried chicken breasts for a delicious Lemon Chicken!

Nice and easy. Added a little more cornstarch when it didn't thicken enough. It,was a very good recipe.

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