LEMON SIMPLE SYRUP
Make this lemon simple syrup for Martha's Meyer Lemon Anniversary Cake.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Heat sugar, zest, and 2 cups water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Pour through a fine sieve into a medium bowl; discard solids. Let cool completely. Stir in lemon juice.
LEMON SYRUP
Refreshing and sweet like lemonade. Delicious on gingerbread with a little whipped cream.
Provided by goodeats
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 1h25m
Yield 12
Number Of Ingredients 6
Steps:
- Heat lemon juice, water, sugar, lemon zest, and cornstarch in a pot over medium heat. Simmer until thickened, about 5 minutes; remove from heat.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Pour the lemon syrup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
- Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
- Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Process jars in boiling water in a large pot for 10 minutes; remove jars from pot and allow to cool.
- Once cool, press the top of each lid with a finger, ensuring that the seal is tight.
Nutrition Facts : Calories 72.4 calories, Carbohydrate 19.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 17.2 g
LEMON SYRUP
This is a simple and wonderful recipe! Use to make drinks, add to cakes, or make Lemon Mint Spritzers and Lemon Royales! Adapted from Food & Wine magazine(2002)
Provided by Sharon123
Categories Beverages
Time 18m
Yield 3 cups
Number Of Ingredients 3
Steps:
- In a small saucepan, combine the 1 cup of sugar with 1 cup of water and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves.
- Pour the syrup into a heatproof bowl and let cool to room temperature, then stir in 1 1/2 cups of fresh lemon juice.
- You may make ahead, the syrup keeps indefinitely.
LEMON SIMPLE SYRUP
I like to keep this in the refrigerator all the time as it nice and quick, you just pour a bit in a glass add water and ice and Voila.... Lemonade.
Provided by queenbeatrice
Categories Beverages
Time 10m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 4
Steps:
- Combine sugar and water and boil for 5 minutes.
- Add lemon juice and lemon rind.
- Let cool and place in an airtight container in refrigerator.
- To serve, fill glass about ¼ full with syrup; add ice and cold water.
- Stir and garnish with lemon wedge and maraschino cherry.
Nutrition Facts : Calories 199.1, Sodium 1.1, Carbohydrate 51.9, Fiber 0.2, Sugar 50.5, Protein 0.1
LEMON ROSEMARY SIMPLE SYRUP
Lemon Rosemary Simple Syrup is a delicious simple syrup that is perfect for the Christmas season. Just add to your favorite drink!
Provided by Emily
Categories Cocktails
Time 35m
Number Of Ingredients 4
Steps:
- Combine the sugar, water, rosemary, and lemon peel in a small saucepan set over medium-high heat.
- Bring to a boil and cook until the sugar has fully dissolved, about 5 minutes.
- Set aside to cool for 30 minutes.
- Transfer to an airtight container and store in the refrigerator until ready to use.
Nutrition Facts : Calories 50 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/2 ounce, Sodium 1 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SIMPLE SYRUP
Provided by Food Network
Time 10m
Yield 2 1/3 cups
Number Of Ingredients 3
Steps:
- Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator, indefinitely, if kept in an airtight container.
LEMON SIMPLE SYRUP
Steps:
- In a small saucepan, combine the sugar, 1 cup water, and the lemon zest and juice over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
BASIL LEMON SYRUP
This recipe makes enough for several batches of the vodka gimlets or lemonade; any left over would also give a nice hit of flavor to a glass of iced tea.
Categories Non-Alcoholic Cocktail Party Lemon Basil Summer Boil Gourmet
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Bring all ingredients to a boil in a medium saucepan, stirring until sugar is dissolved. Let stand at room temperature, covered, 1 hour, then transfer to an airtight container and chill until cold, about 1 hour. Strain syrup thourough a sieve into a bowl, pressing hard on and then discarding solids.
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EASY LEMON SIMPLE SYRUP RECIPE - FOOD ABOVE GOLD
From foodabovegold.com
- Using a sharp knife or a channel knife, remove the zest from all the lemons. Split in half and set aside then cut the lemons open and juice the lemons. Split the juice in half and set aside.
- In a small saucepan over medium low heat, add in the sugar, water, one half of the lemon zest and one half of the lemon juice*. Bring to a simmer, let simmer for five minutes then turn it off.
- Add in the second half of the zest and juice and a pinch of salt. Allow to set until the simple syrup is completely cooled. Use a fine mesh strainer to strain out the pulp and zest from the syrup then store for up to a month in the refrigerator.
LEMON-THYME SIMPLE SYRUP RECIPE | MYRECIPES
From myrecipes.com
- Stir together sugar, 3/4 cup water, the thyme, and lemon in a small saucepan. Bring to a simmer over medium heat. When the first bubbles appear, reduce heat to medium-low and simmer gently 5 minutes. Let cool, then strain. Keeps up to 1 week, chilled.
LEMON SIMPLE SYRUP RECIPE | MYRECIPES
From myrecipes.com
- Split vanilla bean; scrape seeds into a saucepan; place bean in pan. Add sugar, water, and lemon slices. Bring to a boil over medium heat. Reduce heat to low, and simmer, stirring occasionally, 10 minutes. Remove from heat; let stand 5 minutes. Pour through a fine wire-mesh strainer into a bowl; discard solids. Cool completely. Pour mixture into 4 (8-oz.) jars. Cover with lids. Store in refrigerator up to 3 weeks.
SIMPLE SYRUP - KING ARTHUR BAKING
From kingarthurbaking.com
- Place the sugar and water in a saucepan over medium heat., Bring to a boil, stirring to dissolve the sugar., Simmer for 3 minutes, without stirring.
- Remove from the heat, and cool to room temperature., Store airtight in the refrigerator indefinitely.
SIMPLE HOMEMADE LEMON SYRUP - OH, HOW CIVILIZED
From ohhowcivilized.com
- Strain and pour syrup into an airtight container.Use a mesh strainer to separate the lemon zest from the syrup. The syrup will keep for up to 3 weeks in the refrigerator.
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- Using a mandolin, slice lemons using the thinnest setting. Remove seeds and the center core if present.
- In a medium saucepan, bring the lemon juice to a boil, whisk in the sugar until completely combined. Add the lemon slices, continue to hard boil for 5 minutes, making sure to stir the mixture often.
- Reduce heat to medium, simmer the lemon syrup mixture for 20 minutes or until the rinds have softened, continue to stir often.
LEMON SIMPLE SYRUP - SPLENDA®
From splenda.com
- Pour water into a small saucepan, and stir in Splenda Sweetener. Bring to a rolling boil over medium heat, stirring continually.
- Turn off heat and stir in lemon zest and juice. Let syrup set for 30-40 minutes to soak up the lemon flavor.
- Pour syrup through a fine-mesh sieve or strainer into a glass jar. Store in the refrigerator until ready to use. The syrup will keep 2-3 weeks in the refrigerator.
MINT LEMON SIMPLE SYRUP - SIDEWALK SHOES
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- Add lemon, mint, sugar and water to a pan. Over medium heat, bring to a boil, stirring to dissolve the sugar.
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- Add the peel of one lemon, the one cup of lemon juice and the cup of sugar to a large heavy-based saucepan over medium heat.
MEYER LEMON SIMPLE SYRUP - THIS SILLY GIRL'S KITCHEN
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- Juice the lemons and measure out 2 1/2 cups of juice. Pour it into a saucepan and add the sugar.
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