Homemade Lemon Syrup (Lemon Preserve)
A Refreshing Homemade Lemon Syrup to Boost Your Health
With the air turning chilly and fine dust levels rising, I decided to make this homemade lemon syrup for my boyfriend who’s been suffering from a cough. This sweet and tangy syrup is not only delicious but also a wonderful way to stay healthy during the changing seasons!
Main Ingredients- 1kg Fresh Lemons (approx. 14 fruits)
- 1kg Granulated Sugar
- 100g Honey or Agave Syrup
- 3-5 Tbsp Baking Soda (for cleaning lemons)
- Coarse Salt (for cleaning lemons)
Syrup Base- 1kg Granulated Sugar
- 100g Honey or Agave Syrup
- 1kg Granulated Sugar
- 100g Honey or Agave Syrup
Cooking Instructions
Step 1
Begin by sterilizing the glass jar(s) you’ll use for the lemon syrup. Place the jar(s) in a pot, ensuring they are fully submerged in water, and bring it to a boil from the start. Let it boil for about 5 to 10 minutes to ensure thorough sterilization.
Step 2
Prepare the fresh lemons. Remove any stickers or labels attached to the lemons.
Step 3
This is the first cleaning step for the lemons. Fill a basin with lukewarm water and add 3-5 tablespoons of baking soda. Soak the lemons for about 15 minutes to help loosen any dirt or residue. Afterward, rinse them thoroughly under clean running water.
Step 4
Next, proceed with the second cleaning step. Wear rubber gloves and use coarse salt to scrub the peel of the lemons vigorously. This will help remove any remaining wax or impurities from the lemon rind.
Step 5
For the third and final cleaning step, prepare the lemons for immediate use. Briefly dip the lemons in boiling water for just a few seconds, then quickly rinse them under cold water. Ensure the lemons are completely dry before proceeding. You can use paper towels or a clean kitchen cloth for drying.
Step 6
Once the lemons are clean and dry, it’s time to slice them. Cut off both ends of each lemon (the stem and blossom ends). Then, slice the remaining lemon into thin rounds, about 0.3cm to 0.5cm thick. Slicing them thinly will help them meld better with the sugar.
Step 7
To prevent the lemon syrup from becoming bitter, it’s crucial to remove the seeds. Carefully inspect each lemon slice and use tweezers or a toothpick to remove any visible seeds. While it might be a bit tedious, this step is key to a delicious syrup!
Step 8
Now it’s time to combine the lemons with sugar and honey. In a large bowl, gently mix the sliced lemons with 1kg of granulated sugar. Adding 100g of honey at this stage will help the sugar dissolve more easily and enhance the overall flavor of the syrup. While honey is optional, it contributes a wonderful depth of sweetness.
Step 9
Carefully transfer the prepared lemon mixture into the sterilized glass jar. It’s a good practice to cover the top layer with about 20% extra sugar; this acts as a barrier against airborne contaminants, helping to keep the syrup fresh. Wipe the rim of the jar clean and seal it tightly. Let the syrup sit at room temperature for one to two days to begin the fermentation process. Afterward, refrigerate it for about a week before enjoying. Dilute with hot or cold water to make a refreshing drink that’s perfect for maintaining your health during the transitional seasons.
