Recipe Index

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



1 3/4 cups sugar

1/2 cup water

1/2 cup freshly squeezed lemon juice



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.)