Sterilizing the jars and processing them in a boiling water bath ensures a longer shelf life for the lemon syrup. If you don't plan to can the syrup, you can skip the sterilization and water bath steps and simply store the syrup in the refrigerator for up to 2 weeks. For a smoother syrup, strain the lemon zest after simmering. Adjust the amount of sugar to your liking, depending on the tartness of the lemons. Always use fresh lemon juice for the best flavor. Bottled lemon juice can have a slightly metallic taste. Be careful when handling hot jars and boiling water to avoid burns.
Lemon Syrup
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PREP TIME5 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 25 mins
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SERVING12 People
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VIEWS45
Capture the bright essence of summer with this luscious lemon syrup. A symphony of sweet and tart, it's perfect drizzled over pancakes, swirled into yogurt, or used as a base for refreshing cocktails. Its uses are only limited by your imagination!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Fiber0 g
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Protein0 g
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Sodium1 mg
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Sugar17 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a medium saucepan, combine the lemon juice, water, sugar, lemon zest, and cornstarch. (2 minutes)
02
Step
5 mins
Whisk constantly over medium heat until the mixture comes to a simmer and thickens slightly, about 5 minutes. The syrup should coat the back of a spoon.
03
Step
1 mins
Remove from heat.
04
Step
5 mins
Carefully pour the hot lemon syrup into the prepared sterilized jars, leaving ¼ inch headspace at the top. (5 minutes)
05
Step
1 mins
Gently tap the jars on the counter to release any trapped air bubbles. Run a clean spatula around the inside of each jar to help release bubbles.
06
Step
2 mins
Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. (2 minutes)
07
Step
1 mins
Center the lids on the jars and screw the rings on until fingertip tight.
08
Step
10 mins
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. (10 minutes)
09
Step
5 mins
Carefully lower the jars into the boiling water using a jar lifter, ensuring they are at least 2 inches apart and fully submerged by at least 1 inch of water. (5 minutes)
10
Step
10 mins
Bring the water back to a rolling boil, cover the pot, and process for 10 minutes.
11
Step
5 mins
Turn off the heat and let the jars sit in the hot water for 5 minutes before removing them with the jar lifter. (5 minutes)
12
Step
24 hrs
Place the jars on a towel-lined surface and let them cool completely for 12-24 hours. As they cool, you should hear a 'pop' sound as the lids seal. (24 hours)
13
Step
1 mins
After cooling, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's properly sealed.
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Please Rate
Hortense Torphy
May 10, 2025My lids didn't all seal properly. Any suggestions? (Make sure the rims are clean and free of any syrup residue before placing the lids and rings.)
Ezequiel Lubowitz
Mar 27, 2025This recipe is a keeper! My kids love it on their pancakes.
Jermain Ebert
Jan 21, 2025I added a little ginger to mine, as suggested, and it was a hit! Thanks for the great recipe.
Margarette Baumbach
Dec 5, 2024This syrup is so easy to make and tastes amazing! I used it on my waffles this morning.
Eriberto Adams
Nov 17, 2024Can I use bottled lemon juice? (Freshly squeezed lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.)