Lemon Simple Syrup

Gather the ingredients.

Using a sharp paring knife, cut off and reserve the zest, or bright yellow part of the peel, of 1 of the lemons. You can also use a microplane zester, but then you'll have to strain the syrup at the end instead of simply lifting out the strips of zest—the choice is yours! However you zest the lemon, be sure to focus on the bright yellow part only, and carefully avoid the bitter white pith below.

Working with 1 lemon at a time, cut the lemons in half and juice them until you have 1/2 cup of fresh lemon juice (you may not need all the lemons—they vary greatly in how much juice they produce).

Combine the juice with the sugar in a small saucepan and bring the mixture just to a boil over medium-high heat.

Reduce the heat to maintain a gentle simmer and cook until the syrup is slightly thickened, about 10 minutes.

Add the reserved lemon zest. Transfer the syrup to a small metal bowl and let it sit until cool - about 20 minutes.



Lift out the zest, letting any excess syrup drip off and back into the bowl, and discard the zest.

If you ended up with lots of small pieces of zest, strain the syrup through a sieve. The zest can turn bitter if left to sit in the syrup while it's stored, so remove and discard it!

If you want to use the syrup while it's still warm, now is the time. (Don't worry, you can always warm it back up if you need to).

Otherwise, cover the bowl and chill the syrup to add to cold beverages. Or, transfer to a clean jar, screw on the lid, and store in the fridge for months and months if you need to.

Enjoy!

Use the syrup warm on pancakes or waffles.

Drizzle syrup over pound cake.

Let drops of the syrup fall onto fruit salad (a little goes a long way!)

Use the syrup to sweeten lemonade and never have undissolved sugar at the bottom of your glass again