Hey there!
If you love anything lemony (like me), you’re going to adore this homemade lemon syrup.
It’s sweet, tangy, and SO versatile.
You can drizzle it over pancakes, stir it into iced tea, or even use it as a glaze for cakes.
It’s simple to make, only takes a handful of ingredients, and the bright, citrusy flavor is like sunshine in a jar.
My kids love using it to make their own “fancy lemonade,” and honestly, I sneak spoonfuls straight out of the fridge sometimes.
Let’s get started!
What You’ll Need
- 1 cup freshly squeezed lemon juice (about 4–5 lemons)
- 1 cup granulated sugar
- 1 tablespoon lemon zest (optional, but adds extra flavor!)
- 1/2 cup water
Pro Tips
- Fresh Lemons Are Key: Use fresh lemons for the best flavor—bottled lemon juice just won’t cut it.
- Zest First, Juice After: It’s much easier to zest the lemons before juicing them.
- Don’t Boil Too Hard: When simmering the syrup, keep the heat low so the sugar dissolves gently without scorching.
- Strain for Smoothness: If you want a super-smooth syrup, strain it through a fine mesh sieve before storing.
- Make It Your Own: Want a twist? Add a splash of vanilla extract or a pinch of salt to balance the flavors.
Tools You’ll Need
- Small saucepan
- Whisk
- Fine mesh strainer (optional)
- Lemon zester or grater
- Handheld juicer
- Measuring cups
Substitutions and Variations
- Sugar-Free Option: Swap the sugar for a 1:1 sugar substitute like monk fruit sweetener or erythritol.
- Add a Twist: Add a touch of vanilla, a few sprigs of fresh thyme, or even a splash of orange juice for a unique flavor.
- Lime Syrup: Swap lemons for limes and follow the same steps for a zesty lime version.
Make Ahead Tips
- Lemon syrup keeps beautifully in the fridge for up to 2 weeks, so feel free to make it ahead of time! Just store it in a sealed jar or bottle.
How to Make Lemon Syrup
Step 1: Combine Ingredients
In a small saucepan, add the lemon juice, sugar, lemon zest (if using), and water. Whisk everything together to combine.
Step 2: Heat Gently
Place the saucepan over medium heat. Stir frequently until the sugar completely dissolves, and the syrup starts to thicken slightly (about 5–7 minutes).
Step 3: Cool and Strain
Remove the syrup from the heat and let it cool completely. If desired, strain it through a fine mesh sieve to remove the zest.
Step 4: Store and Enjoy
Pour the syrup into a clean jar or bottle. Store it in the fridge and use it in drinks, desserts, or anywhere you need a sweet, citrusy touch!
Leftovers and Storage
- Store the lemon syrup in a clean, airtight jar or bottle in the fridge for up to 2 weeks.
- If it thickens slightly in the fridge, just warm it gently before using.
Conclusion
And that’s it—your homemade lemon syrup is ready to add a burst of sunshine to anything you want!
I can’t wait for you to try this one—it’s so simple but packed with flavor.
Let me know how you used it, or if you have any fun variations to share.
I’d love to hear from you in the comments!
