Lemon syrup: the best recipes for making syrup at home

First stage: selection and preparation of products

To prepare this dessert dish, you will need fresh lemons with thick, elastic peel. Fruits should not have any signs of rot or wrinkled skin. If the lemons are old and flabby, this will certainly affect the taste of the syrup, and the shelf life of such a product will be significantly reduced.

Before use, each fruit is washed with warm water. Pass the lemons with a stiff brush so that the zest is completely freed from wax deposits and tiny particles of dirt.

Stage two: making syrup

Natural syrup without water

Lemons and sugar are taken in a ratio of 1:2. Each fruit is peeled and cut into several fairly large pieces. The slices are placed in a glass jar and sent to the refrigerator compartment. The container should stand in the cold for 3 days. During this time, the lemons will give juice and they can be squeezed thoroughly.The cake is not thrown away, but used to make compote or lemon drink.

Add 2 parts sugar to lemon juice and heat over medium heat for several minutes. The hot mass is poured into bottles and the lids are screwed on tightly.

The FOOD TV channel presents to your attention a video recipe for making lemon syrup

Lemon syrup with honey without cooking

To prepare you will need 6 large lemons and 200 milliliters of honey. The fruits are cut into halves and then chopped into half rings. The slices are placed in a jar and filled with honey. Place the container in the refrigerator for 3 days. During this time, the honey will naturally dissolve and draw out the juice from the lemons. The mass is passed through a sieve or cheesecloth and poured into bottles of a suitable size.

Elena Derighetti in her video will introduce you to the recipe for amazing lemon syrup with honey and spices

Lemon syrup on water

For 1 kilogram of granulated sugar you will need 10 lemons and 500 milliliters of water. Lemon juice is extracted in any convenient way. An electric juicer can provide invaluable help in this matter. To avoid getting citrus seeds or pulp particles into the final product, it is filtered. In a saucepan, boil sugar syrup made from the entire volume of sugar and water, and add freshly squeezed juice to it. To thicken the liquid, it is simmered on fire for a quarter of an hour. If the consistency seems liquid, then the cooking is extended to half an hour.

Syrup with zest

The total number of lemons is 10 pieces. Carefully cut off the zest from four pieces with a grater. It is important to remove it without touching the white part of the rind, otherwise the syrup will end up tasting bitter.

In a separate bowl, mix 700 grams of sugar and 400 milliliters of water. Place the zest into a boiling solution and boil it for 15 minutes.In the meantime, juice is squeezed out of the entire number of lemons. The aromatic liquid is added to the syrup and heated for 7 minutes. To get rid of the remaining pulp and zest, the mass is passed through a fine strainer.

A video from the NikSA channel will tell you about preparing lemon dessert for various drinks

Third stage: preparing syrup for future use

The prepared syrup must be stored correctly.

If the syrup was prepared without cooking, then it should only be stored in the refrigerator. The shelf life of such a product is from 2 to 4 weeks.

If the lemon dessert was boiled over a fire, then it can be preserved for the winter. To do this, it is poured into sterile bottles while boiling and the lids are screwed on tightly. To allow the liquid to cool slowly, cover the container with terry cloth or a blanket. After a day, the jars are assigned to a permanent storage location.

A great option is freezing the syrup. To do this, it is poured into small molds. Later they are added to cocktails or regular mineral water.