Cocktails | Lemon Syrup
Revised on February 26, 2012
I used this in my Lemon Drop Jelly Shot. Meyer lemons are preferred.
Yield: about 2 cups
Ingredients
1 3/4 cups sugar
1/2 cup water
1/2 cup freshly squeezed lemon juice
Method
In a saucepan, bring sugar, water, and lemon juice to a boil. Reduce to a simmer. Simmer until sugar is dissolved. Remove from heat and let cool completely.
Syrup can be refrigerated in a glass jar for up to 1 month.
(Ref. Montagne's "basic citrus syrup" recipe, Larousse Gastronomic.)