{"id":4238,"date":"2012-04-19T22:52:17","date_gmt":"2012-04-20T05:52:17","guid":{"rendered":"https:\/\/adribarrcrocetti.com\/main\/?p=4238"},"modified":"2016-02-28T13:16:56","modified_gmt":"2016-02-28T21:16:56","slug":"meyer-lemon-simple-syrup","status":"publish","type":"post","link":"https:\/\/adribarrcrocetti.com\/main\/meyer-lemon-simple-syrup\/","title":{"rendered":"Meyer Lemon Simple Syrup"},"content":{"rendered":"


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\"Meyer-Lemon\"<\/a><\/p>\n


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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.<\/p>\n


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\"Meyer-Zest\"<\/a><\/p>\n


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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.<\/p>\n


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\"Meyer-Steep-640x468-1698_647\"<\/a><\/p>\n


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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<\/em>. 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<\/em> and drop in a lemon wedge. You’ll think Summer has already arrived.<\/p>\n


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\"Meyer-Lemon-Simple-Syrup-640x545-1704_646\"<\/a><\/p>\n

Meyer Lemon Simple Syrup<\/em><\/h4>\n
makes 3 cups<\/h6>\n

2 cups strained fresh Meyer lemon juice
\n2 cups granulated sugar
\nzest of 3 Meyer lemons<\/p>\n

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.<\/p>\n

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.<\/p>\n

The syrup will keep 1 week in the refrigerator, 6 months in the freezer.<\/p>\n


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Note: You can click on any picture and see a slide show!<\/em><\/p>\n

I have no affiliation with any product, manufacturer, or site mentioned in this article.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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. […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1211,59],"tags":[1285,396,1283,1284,1282,70],"class_list":["post-4238","post","type-post","status-publish","format-standard","hentry","category-kitchen-basics","category-recipes","tag-acqua-de-cedro","tag-aperol","tag-meyer-lemon","tag-meyer-lemon-simple-syrup","tag-meyer-lemon-tree","tag-simple-syrup"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pYzzK-16m","_links":{"self":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/4238","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/comments?post=4238"}],"version-history":[{"count":3,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/4238\/revisions"}],"predecessor-version":[{"id":8474,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/4238\/revisions\/8474"}],"wp:attachment":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/media?parent=4238"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/categories?post=4238"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/tags?post=4238"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}