Homemade Lemon Syrup: A Refreshing Vitamin C Boost
How to Make Homemade Lemon Syrup Rich in Vitamin C
When you feel tired, especially during season changes, a warm cup of tea with a spoonful of honey and this homemade lemon syrup is incredibly refreshing! Here’s how to enjoy this vitamin C-rich delight: Mix about 200ml of hot water with 4-5 slices of lemon syrup and 2 tablespoons of the syrup liquid. Add a spoonful of honey to taste for a comforting lemon tea. In warmer weather, combine it with ice and sparkling water for a revitalizing lemonade that’s cool, zesty, and packed with vitamins. It’s a fantastic immune-boosting drink to help you breeze through spring! The most crucial step in making lemon syrup is thorough cleaning. Since lemons are imported, it’s wise to address concerns about pesticide residues or preservatives. Soaking them in a solution of baking soda and vinegar, followed by a quick hot water rinse, provides peace of mind. Once sliced, layer the lemons and sugar in a jar, and you’ll have delicious lemon syrup ready in no time.
Main Ingredients- 4 fresh lemons
- 2 cups sugar (granulated or caster)
For Cleaning and Sterilizing Lemons- 1 liter water
- 3 Tbsp vinegar
- 2 Tbsp baking soda
- 1 liter water
- 3 Tbsp vinegar
- 2 Tbsp baking soda
Cooking Instructions
Step 1
In a clean bowl, combine 1 liter of water with 3 tablespoons of vinegar and 2 tablespoons of baking soda. Submerge the lemons in this solution for 20-30 minutes to effectively remove any surface residues or contaminants.
Step 2
After soaking, rinse the lemons thoroughly under running water. Use a soft scrub brush to gently clean the surface of the lemon peels. This step is important to remove any remaining wax coating or dirt.
Step 3
Boil water in a pot. Once the water is boiling, carefully pour it over the lemon peels as if giving them a ‘hot water shower.’ This secondary sterilization helps to further clean the peel and enhance the lemon’s aroma. After this, drain the lemons completely.
Step 4
Trim off the stem and blossom ends of each lemon. Then, slice the lemons into thin, uniform rounds, about 3-5mm thick. If you notice many seeds, it’s best to remove them as you slice to prevent any bitterness in the final syrup.
Step 5
Sterilize a clean glass jar by washing it thoroughly. Place a layer of the sliced lemon rounds at the bottom of the jar, followed by a layer of sugar. Continue layering the lemon slices and sugar alternately, filling the jar snugly. A common ratio is 1:1 by weight or volume, but you can adjust the sugar to your preference.
Step 6
Finish by covering the top layer generously with sugar. This top layer of sugar will slowly dissolve, drawing out the lemon’s juices and acting as a preservative. Ensuring a thick sugar cap helps prevent the syrup from spoiling.
Step 7
Seal the jar tightly with its lid. Leave it at room temperature, away from direct sunlight, for about 2 days, or until the sugar has completely dissolved. Once the sugar is dissolved, store the jar in the refrigerator. The lemon syrup’s flavor will deepen over time, so it’s best enjoyed after 2-3 days of maturation.
