This sweet, tart Lemon Syrup adds delicious citrus flavor to a wide variety of beverages. Make this recipe anytime you want to add a burst of fresh lemon flavor to your next cocktail or soft drink!
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About this Lemon Syrup recipe
Nothing says summer quite like an ice cold, lemony drink. With the perfect balance of sweetness and tart lemon, this easy recipe packs a ton of bright, bold flavor.
Fresh lemon simple syrup is made to enhance an array of beverages, from a lemon drop martini to delicious homemade lemonade.
If you’ve never made a simple syrup before, it’s actually super easy. I’ve provided foolproof instructions below to help guide you through every step of the process.
Plus, you can check out this helpful simple syrup 101 guide for everything you might want to know about the process, flavors you can make and more!
Why you’ll love this recipe
- It’s an easy recipe. It is seriously so simple to make lemon simple syrup. The method I teach you here only uses three ingredients and is ready in minutes.
- It’s versatile. This tart and sweet syrup lets you add a concentrated lemon flavor to any drink you’d like. You can serve it in traditional cocktails or get creative and add it to drinks like a cold brew iced tea.
- You control the sugar content. Ever ordered a drink that was too sweet or not sweet enough? Homemade simple syrups solve that problem, since you can add as much or as little as you like to a recipe!
Tools & equipment
You’ll only need a few tools to make lemon syrup, including a zester, a mixing bowl *, and a saucepan. I recommend using a medium saucepan rather than a small saucepan for this recipe so everything fits nicely.
You’ll also need a strainer of some kind to strain the syrup, and a glass jar with a lid, like a mason jar, to store it once it has fully cooled.
If you have leftover lemon, you can juice it or store it in an airtight container in the fridge for a later time. You can also save lemon rinds by drying them and use them as an aromatic garnish for cocktails.
favorite syrup storage
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Ingredients
No special shopping trip required! Here’s what you need for homemade lemon syrup:
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
Lemon zest: I love to use fresh lemons for this recipe. Fresh lemon zest and juice will provide the best flavor!
Granulated sugar: This is the base of the syrup and gives it that classic simple syrup sweetness. I use white sugar here to let the lemon flavor shine through.
Lemon juice: I recommend using freshly-squeezed. If you don’t have access to fresh lemon juice, you can try bottled lemon juice, but the flavor will not be as bright.
Substitutions & variations
Different citrus: You can use Meyer lemons, limes or even oranges in this recipe! You can also incorporate other fruit into the mix, like the mango I use in this honey mango syrup.
Herbs: Try adding fresh herbs for a variation on this lemon syrup. Hardy herbs like rosemary and thyme are excellent options.
Honey: Rather than using traditional white sugar, you can swap in honey or agave for a slightly different flavor.
Instructions
Now let’s make lemon simple syrup! Here’s what to do:
Finely zest the lemon. Avoid the bitter white pith and try to just get the yellow zest on the outer edges. Add sugar and lemon zest to a medium bowl. Use your fingers to rub the sugar granules into the lemon zest until fully combined and no clumps of lemon zest remain.
In a medium saucepan over medium heat, combine lemon sugar and lemon juice. Stir until sugar has dissolved. Remove from heat. Let cool to room temperature. Strain out the solids. Transfer to a glass jar and seal tightly with a lid.
Tips & tricks
- Avoid the pith. The white part under the lemon peel is very bitter. When zesting, use light pressure to only remove the yellow skin.
- Let the syrup cool completely before storing. This prevents condensation in the container, which can dilute the syrup and shorten its shelf life.
- Lemon oil boosts flavor. Rubbing the zest into the sugar releases fragrant lemon oil, which adds a more intense citrus flavor than juice alone.
How to use Lemon Syrup
This homemade lemon syrup can be used in a wide variety of cocktails, refreshments, and even baked goods! Try it in:
- Cocktail recipes: You can use lemon simple syrup a classic Margarita recipe to make a delicious lemon margarita or for some added lemon flavor in a lemon mojito!
- Non-alcoholic beverages: Try adding it to one of our lemonade recipes, like this blueberry lemonade, or to a mix of lemonade and iced tea in a classic Arnold Palmer. We also love this lemon cordial in a tasty Italian soda!
- Desserts: Use this lemon simple syrup to brush the top of a lemon pound cake or bundt cake. It will help the cake to stay moist while adding another layer of lemon flavor.
Don’t forget to add a little lemon sugar to the rim of your drink or the top of your baked goods, too!
FAQ
Many recipes instruct you to boil simple syrups and you really don’t need to. Why? Because you actually lose some volume and it changes the ratio of sugar to liquid. Instead, this recipe extracts lemon juice and warms (only bring to a simmer) with the same amount of sugar for a 1:1 ratio. You can also use a blender for the same effect!
Store in the fridge in an airtight container in the for up to 1 month.
Absolutely! This lemon simple syrup is a fantastic make-ahead addition to drinks. With a month-long shelf life, this is a great recipe to keep on hand for spontaneous cocktails, mocktails, and desserts.
More syrup recipes
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Lemon Syrup
ingredients
- 1 tablespoon lemon zest from one lemon
- ½ cup granulated sugar
- ½ cup lemon juice freshly-squeezed (about 2 lemons)
instructions
- Finely zest the lemon. Avoid the bitter white pith and try to just get the yellow zest on the outer edges.
- Add sugar and lemon zest to a medium bowl. Use your fingers to rub the sugar granules into the lemon zest until fully combined and no clumps of lemon zest remain.
- In a medium saucepan over medium heat, combine lemon sugar and lemon juice. Stir until sugar has dissolved. Remove from heat. Let cool completely. Strain out the solids.
- Transfer to a glass jar and seal tightly with a lid.
notes
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