This is the lemon version of the same recipe. It is really like a lemon or lime curd without the eggs. That is another article to come. I generally list my recipes in parts so you can make as much or as little as you desire. As long as the proportions are correct the recipe will be perfect.
Peel Lemon Zest from lemons. Leave white pith on the lemons. You want just the yellow part containing the essential oils. Chop zest peels with knife or in food processor. This give the lemon more surface area to extract as much of the essential lemon oil. The zest is where all the lemon flavor is. It is important to the syrup to have the juice and the lemon oils.
|Add sugar to juice and simmer|
Cut and juice peeled lemons. Strain pulp from juice.
Add juice and 1.25 parts sugar. Very slowly bring to a rolling boil. Stir often. When bigger bubbles appear it is close to boiling and is a syrup. Generally 15 minutes. Do not overcook.
|Remove from heat and add zest|
Allow to rest for about 5 minutes, add chopped zest and steep for 15-20 minutes to remove lemon oils. Strain zest and Voila! Lemon Syrup. This is very concentrated flavor. A little in any recipe goes a long way
Variations: Lime, Grapefruit, Orange, Spiced Orange, Lime-Ginger, Lemon-Tea (great for making iced tea on the run!) Bitter Lemon, Lemon-Ginger, Sour Cherry and many more
Ways To Use Your Syrup:
Cocktails- Lemon gimlet, Lemon Drops, hot toddies, sours
Drinks- Lemonades, Teas, hot and iced, Sangrias, spritzers,
|VOILA! Lemon Syrup|
2 oz Bulleit Rye Whiskey
.5 oz Lemon Cordial