This light and fresh lemon syrup recipe is refreshing and sweet like lemonade. It's a tasty topping with whipped cream for gingerbread, cake, or waffles.
Preparation Time
5 mins
Cooking Time
20 mins
Total Time
25 mins
Calories
72 Calories
Recipe Instructions
Step 1
Heat lemon juice, water, sugar, lemon zest, and cornstarch in a pot over medium heat; simmer until thickened, about 5 minutes. Remove from heat.
Step 2
Inspect jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Sterilize jars and lids in boiling water for at least 5 minutes.
Step 3
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes; remove jars from pot and allow to cool.
Step 4
Once cool, press the center of each lid with a finger to ensure that the seal is tight and the lid does not move up or down.
Step 5
Pour lemon syrup into hot, sterilized jars, filling to within ¼ 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 rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
