Lemon Syrup recipe

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Ingredients

1 cup lemon juice
1 cup water
1 cup white sugar
1 tablespoon lemon zest
1 tablespoon cornstarch
3 half pint canning jars with lids and rings

Nutrition Info

72.4 calories
carbohydrate: 19.1 g
cholesterol: : -
fat: : -
fiber: 0.1 g
protein: 0.1 g
saturatedFat: : -
servingSize: -
sodium: 0.9 mg
sugar: 17.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

3 cups

Recipe Note

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

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