Samantha Baldwin
@samanthabal
Homemade Lemon Syrup
A refreshing and zesty homemade lemon syrup perfect for drizzling over pancakes, mixing into drinks, or using in desserts. This easy recipe captures the bright flavor of lemons and is a delightful addition to your kitchen.
Details
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:6
- Views:3
Recipe Information
- Prep time10 min.
- Cook time20 min.
- Total time30 min.
- Servings12
Ingredients
- 1 cup
- 1 cup
- 1 cup
- 1 tablespoon
- 1 tablespoon
- 3 half pint
Cooking Instructions
Follow our step-by-step guide on how to make Homemade Lemon Syrup.
Step 1
Start by combining the fresh lemon juice, water, granulated sugar, lemon zest, and cornstarch in a medium-sized pot. Place the pot over medium heat and stir the mixture gently until the sugar dissolves completely. As the mixture heats up, keep an eye on it and let it simmer for about 5 minutes, or until it thickens slightly. Once thickened, remove the pot from the heat and set it aside to cool a bit.
Step 2
While the syrup is cooling, it's time to prepare your canning jars. Sterilize the jars and their lids by placing them in a pot of boiling water for at least 5 minutes. This step is crucial for ensuring your syrup stays fresh and safe to eat.
Step 3
Once the jars are sterilized, carefully pour the warm lemon syrup into the hot jars, filling them to within 1/4 inch of the top. This little space is important for sealing the jars properly.
Step 4
To eliminate any air bubbles that may have formed, take a knife or a thin spatula and gently run it around the inside edges of the jars. This will help create a tight seal when you close them up.
Step 5
Next, grab a moist paper towel and wipe the rims of the jars to remove any syrup residue. This ensures a clean seal. Now, place the lids on top and screw on the rings until they are snug but not overly tight.
Step 6
To preserve your lemon syrup, process the jars in a large pot of boiling water for 10 minutes. This step helps to seal the jars and extend the shelf life of your syrup. After processing, carefully remove the jars from the pot and let them cool on a clean towel or cooling rack.
Step 7
Once the jars are cool, press down on the center of each lid with your finger. If it doesn't pop back, congratulations! You've created a tight seal. If it does pop back, you may need to refrigerate that jar and use it first.