Lemons

Something I like to have readily available in the fridge is a simple syrup made with the juice of freshly squeezed lemons.

IMG_0011Squeeze the juice from several lemons and strain the pulp and seeds.  Place equal parts juice and sugar (raw works very well) in a saucepan and bring to a rolling boil, stirring constantly.  Once boiled, reduce heat to low. Stir occasionally, so not to burn, for 5-10 minutes. Liquid should reduce and thicken slightly.

When life gives you lots of lemons… make syrup!

IMG_0013I like using this in tea, a variety of cocktails, as well as combining with seltzer water for a sparkling lemonade.

Often I’ll toss in strawberries, raspberries or blueberries. I will let it cook a bit longer in order to get as much of the color and flavor of the added fruit. Again strain the pulp to keep the liquid clear. Store in a jar or bottle, keep refrigerated.

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4 thoughts on “Lemons

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