Lemon Syrup

Lemon Syrup

4
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"Refreshing and sweet like lemonade. Delicious on gingerbread with a little whipped cream."

Ingredients

1 h 25 m {{adjustedServings}} servings 72 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

4
  1. 6 Ratings

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Great flavor amazing! But mine did not get quite thick enough to use as a pancake syrup. I use over yellow and vanilla cake when I poke holes to infuse the flavor then cover with a light whipped...

Excellent! Great way to get rid of those extra's lemons and it doesn't take that long to do it! I made it with both sugar and splenda and both taste very good. We did find the splenda batch s...

Great! Does what it is supposed to do -- add a sweet, lemony flavor! I used it as a syrup for lemon blueberry pancakes. I like the lemon flavor a little more than blueberry so I went looking...