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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Ensure the leftover lemon peels are free of any large bits of remaining pulp, but keep as much of the yellow zest as possible. Cut them into thin strips or small chunks.
Place the peels in a glass jar and cover them completely with granulated sugar. Shake the jar to coat everything evenly.
Seal the jar and let it sit at room temperature for 24 to 48 hours. The sugar will pull the essential oils out of the peels, creating a thick, fragrant, liquid syrup.
Once the sugar has fully dissolved into a syrup, strain out the peels using a fine-mesh sieve.
If you prefer a thinner consistency, stir in a tiny splash of hot water to dissolve any stubborn sugar crystals. Store in the refrigerator for up to a month.
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Use equal weight of sugar to the weight of your lemon peels for the best results.
Make sure the peels are clean and free of any wax or residue before starting.
The syrup can be used in cocktails, desserts, or as a sweetener for beverages.
Can I use other citrus peels for this recipe?
Yes, you can use orange, lime, or grapefruit peels to create similar syrups with unique flavors.
How long does the syrup last?
The syrup can be stored in the refrigerator for up to a month.
Do I need to add hot water?
Adding hot water is optional and only necessary if you want a thinner consistency or need to dissolve stubborn sugar crystals.
Can I use this syrup in baking?
Yes, the syrup can be used to add flavor to cakes, cookies, or other baked goods.
What is the best way to store the syrup?
Store the syrup in a clean, airtight container in the refrigerator.
