By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
241 cal · 180 min
Fresh Lemon Syrup
Recipe GLPR50ce746f6b7318
A bright, intensely flavored lemon syrup made by simmering fresh lemon rinds with sugar until they soften and infuse the liquid with tart citrus essence. This versatile syrup is perfect drizzled over desserts, stirred into beverages, or used as a baking ingredient.
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Ingredients
15 ounces Lemon rinds from 6 medium lemons or 12 Meyer lemons (about 15 ounces or 2½ cups), cleaned and packed
7 ounces Granulated sugar
1 cup Water
Directions
Rinse the lemon rinds thoroughly under cold running water and pat dry with a clean kitchen towel to remove any dirt or residue.
Place the dried lemon rinds in a heavy-bottomed saucepan and add 1 cup of water. Bring the mixture to a boil over medium-high heat.
Reduce heat to medium-low and add the sugar, stirring until it dissolves completely into the liquid.
Continue simmering gently for approximately 2½ to 3 hours, stirring occasionally, until the lemon rinds become very soft and the liquid reduces and thickens into a syrup-like consistency.
Remove from heat and allow to cool slightly. Strain the syrup through a fine-mesh sieve into a clean jar, pressing gently on the softened rinds to extract all liquid and flavor.
Store the finished syrup in an airtight container in the refrigerator for up to 3 weeks.
Comments
This is a three-ingredient syrup that costs under a dollar to make, with fresh lemons available year-round at every Charlotte grocer. The stated 180 minutes is honest—it's mostly passive steeping, though you'll need 10-15 minutes of active work to zest and dissolve the sugar. It makes a small batch (4 servings suggests 2-3 tablespoons per serving), so it's best as a condiment for pancakes, desserts, or cocktails rather than a main dish, and refrigerated syrup keeps for weeks. The real strength is that it requires no special trip and costs less than a commercial bottle while tasting fresher.
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