Meyer Lemon Simple Syrup
This year my Meyer lemon tree just outdid itself. There are still scores of lemons on the tree, and I continue to find ways to use them. One of the characteristics of Meyers I particularly admire is that the fruit holds very well on the tree. But even Mother Nature can’t make it hold forever. Although most of the fruit still sports the smooth skin so peculiar to Meyers, some of it has begun to pucker – a sure sign it is time to get the fruit off the tree. I picked the lemons, juiced them, poured the juice into ice cube trays and froze them. Once they were frozen solid I popped them out of the trays and into ZipLok freezer bags, marked them, and placed them back in the freezer. Now I am assured of lots of juice for summer desserts and libations.
With so much juice, I decided to take it a step further and incorporate it into simple syrup. Simple syrup is a must for many cocktails and a staple in any pastry kitchen. The classic recipe calls for equal parts water and sugar, however you may come across the occasional recipe calling for a ratio of 1:2 water to sugar. Most often white granulated sugar is used, although very often mixologists will use Demerara sugar. The technique is simple. Combine water and sugar. Heat to dissolve sugar and bring to a boil. Remove from heat, and refrigerate in a tightly covered glass container. Very simple. To make the Meyer lemon simple syrup, I used Meyer lemon juice in place of water.
Experiment with this syrup. Fill an 8 ounce glass 1/2 full with ice. Add active water, and a generous splash of syrup. Depending on the kind of day it has been, you might want to throw in a little vodka or perhaps some Acqua di Cedro. Give a good stir, garnish with a sprig of basil and take a taste. Or add 1 ounce of syrup, 1 or 2 ounces of Aperol and drop in a lemon wedge. You’ll think Summer has already arrived.
Meyer Lemon Simple Syrup
makes 3 cups
2 cups strained fresh Meyer lemon juice
2 cups granulated sugar
zest of 3 Meyer lemons
Wash and gently scrub Meyers. Using a vegetable peeler, remove strips of zest from fruit, being careful to remove only the yellow zest, none of the bitter white pith.
Combine sugar, zest and lemon juice in medium saucepan. Heat until simmering over medium heat, stirring to completely dissolve sugar. Increase heat and bring to a gentle boil. Remove saucepan from heat. Cover and set aside to steep 10 minutes. Strain into glass containers. Discard zest.
The syrup will keep 1 week in the refrigerator, 6 months in the freezer.
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I have no affiliation with any product, manufacturer, or site mentioned in this article.
Friday, April 20th 2012 at 5:36 am |
We love our Meyer lemon tree and I frequently freeze the juice. I hadn’t thought of making a lemon syrup and freezing it even though I make lemonade often. Thanks, Adri!
Friday, April 20th 2012 at 7:45 am |
Hi Ellen,
I love that you have a Meyer lemon tree also. We had a huge crop this year. How about you? I will be glad to have the syrup ready to go this summer. “Cocktail in a minute”, I say! Thanks for stopping by.
Sunday, January 20th 2013 at 10:15 am |
i picked a shopping bag of Meyer’s right before the temps dropped below 32 a week or so ago here in the Bay Area… (as well as some tangerines, which i made sorbet out of yesterday) so i was happy to come across this idea…i had made Lemongrass simple syrup with our Lemongrass, also mixed with bubbly water, lime juice and thai basil.. all of which we grow! Fun stuff, thanks! gotta go get some vodka now!
Sunday, January 20th 2013 at 1:38 pm |
Enjoy your Meyer lemons! Cheers!
Sunday, January 20th 2013 at 3:31 pm |
love collecting citrus! look forward to exploiting the Kaffir Lime!!!!
Wednesday, April 16th 2014 at 6:23 am |
Absolutely splendid blog!!!!!
Wednesday, April 16th 2014 at 7:03 am |
Benvenuta Eugenia,
Thank you for the kind words. I am so pleased that you have stopped by for a visit, and I hope you return often. Buona Pasqua a te!
Wednesday, April 22nd 2015 at 5:15 pm |
Something you might try, rather than boil the lemon juice and sugar, just put in a bowl and let the juice melt the sugar. You’ll need to stir often to facilitate the process. Boiling changes the flavor of the delicate Meyer lemon juice.
Thursday, April 23rd 2015 at 5:59 am |
Hi Karen,
What an great insight. You are so right about heat altering the flavor. Thanks for stopping by, and for taking a moment to offer your kitchen wisdom.
Tuesday, July 5th 2016 at 12:12 pm |
Thank you for sharing! I tried your way using the lemon just and then after, the other way – just adding sugar to the lemons rinds. No waste! And I get double batches of this sweet-lemony elixir!
Thursday, July 7th 2016 at 11:08 am |
Benvenuta Suzette,
I am so glad this worked for you, and I love that you were able to get double batches! Nice work!