This homemade lemon simple syrup is bright, citrusy, and incredibly easy to make! With just 3 simple ingredients, it adds the perfect sweet-tart flavor to drinks, desserts, and more. It’s the ultimate way to elevate everything from cocktails to iced tea in minutes!
Made with fresh lemon juice and zest, this lemon syrup brings a natural burst of citrus flavor to any recipe. And if you love making homemade syrups, try my lime simple syrup!
Why I Love This Recipe
This lemon simple syrup is unbelievably easy to make—just three ingredients and one pot, and you’re done! In under 20 minutes, you’ll have a bright, citrusy syrup that instantly makes anything taste fresher and fancier (even if it’s just your kids’ lemonade!).
Sugar, water, and a couple of lemons are all you need, but the result tastes like sunshine in a jar! The fresh lemon juice brings a bold, tangy kick, while the zest adds an extra layer of citrusy depth.
The best part? It keeps well in the fridge, so you can always have a jar ready to go. Whether you’re stirring it into drinks, using it to sweeten up breakfast, or adding a citrusy twist to baked goods, you’ll find yourself making it again and again!
Ingredient Notes
Here is a full breakdown of everything you’ll need to make this lemon syrup recipe.
- Sugar: Provides sweetness and helps create the syrup’s thick, smooth texture. White granulated sugar works best for a clean flavor and clear syrup.
- Water: Forms the base of the syrup, helping to dissolve the sugar and balance the citrus acidity. Use filtered water for the best results
- Lemon Zest: Adds concentrated lemon oils, intensifying the citrusy aroma and flavor. Be sure to avoid the bitter white pith when zesting.
- Lemon Juice: Use freshly squeezed lemon juice (not lemon juice from concentrate) for the best flavor. It gives the syrup a natural tartness and vibrant lemony taste.
Substitutions
- Sugar: If you don’t have regular granulated sugar, feel free to use unrefined cane sugar. You can also try coconut sugar for a deeper, caramel-like sweetness and darker color.
- Lemon Juice: Lime juice will provide a similar tartness with a slightly sharper, more floral note. Orange juice creates a sweeter, milder citrus syrup with a softer acidity.
- Lemon Zest: Dried lemon peel works in a pinch, but fresh zest provides a stronger, more aromatic flavor. Or, try orange zest for a sweeter, slightly floral citrus note.
- Water: If you feel like switching things up, swap water with coconut water for a refreshing, subtle tropical flavor.
How to Make
Making this lemon simple syrup is a breeze! Just follow my tips and tricks for the best results.
Preparation
Wash and dry the lemons thoroughly to remove any wax or residue. Using a zester or fine grater, zest the lemons, making sure to avoid the bitter white pith underneath. Cut the lemons in half and squeeze out the juice using a citrus juicer or reamer. Strain out any seeds.
Cooking
Step 1
In a small saucepan, combine the sugar, water, and lemon zest over medium heat. Stir occasionally to dissolve the sugar completely, and avoid bringing the syrup to a rapid boil. Once the sugar has dissolved and the mixture begins to simmer, reduce the heat to low. Let it simmer for 15-20 minutes, allowing the zest to fully infuse into the syrup.
Step 2
Remove the saucepan from the heat and stir in the freshly squeezed lemon juice. Let the syrup cool at room temperature while the flavors continue to develop.
Step 3
Strain your lemon syrup through a fine mesh strainer to remove the zest. Pour the liquid into a clean, airtight glass jar for storage.
Expert Tip
The secret to the best lemon simple syrup is all in the technique! Instead of boiling, let the mixture gently simmer to help extract the lemon zest’s essential oils without dulling the fresh, citrusy flavor.
Once the sugar is fully dissolved, remove the pot from the heat before adding the lemon juice. This keeps the acidity bright and prevents any bitterness. If you want an even bolder lemon flavor, let the zest steep in the syrup for an extra 10-15 minutes before straining.
Serving Suggestions
You can add this lemon simple syrup to a variety of drinks and desserts to give them a bright, sweet flavor. Stir it into iced teas, Brazilian lemonades, or mocktails (like my coconut water mocktail or ginger beer mocktail) for a refreshing citrus boost.
You can also drizzle it over fruit salads or baked goods like my vegan olive oil cake for an extra layer of sweet, tangy flavor. The options are virtually endless!
Cooking Tips
- Roll the Lemons: For maximum juice extraction, roll the lemons on the countertop with firm pressure before zesting and cutting them. This helps break down the membranes inside, making it easier to squeeze out every last drop of juice.
- Zest First, Juice Later: Always zest your lemons before juicing. It’s much easier to work with a whole lemon than one that’s already been squeezed.
- Strain it Well: Use a fine mesh strainer to remove all the zest bits for a smooth, clear lemon simple syrup.
Frequently Asked Questions
Zest only the outer yellow part of the lemon peel and avoid the white pith, which is very bitter. Use a microplane or fine grater and apply light pressure while zesting. Also, simmer the syrup gently rather than boiling it, which can intensify any bitter notes.
Yes! You can reduce the sugar slightly or increase the lemon juice to balance the sweetness. Keep in mind that sugar helps preserve the syrup, so reducing it too much may shorten the shelf life.
Yes, the syrup will slightly thicken once cooled, but it won’t become overly thick.
Cloudiness can occur if the sugar wasn’t fully dissolved before removing from heat or if the zest was not strained thoroughly. Make sure to stir continuously while heating and strain through a fine mesh sieve for a clear syrup.
Storing & Reheating
Let your lemon simple syrup cool completely before transferring it to a container. You can keep it in an airtight glass jar or bottle in the fridge for about 2 weeks.
You can also freeze lemon syrup, but it’s not entirely necessary since it lasts so long in the fridge. If you do freeze it, pour it into an ice cube tray for easy portioning. Once frozen, transfer the cubes to a sealed container and store for up to 3 months.
More Simple Syrup Recipes
Lemon Simple Syrup
DESCRIPTION
INGREDIENTS
- 1 ½ cup sugar
- ½ cup water
- 3 tablespoon lemon zest
- ½ cup lemon juice freshly squeezed
METHOD
- Grate the zest from the lemons using a zester or a box grater, and squeeze out the fresh juice from lemons using a lemon squeezer. Note: Only remove the colored part of the lemons (not the pith). The pith will have a bitter taste.
- In a small saucepan, combine lemon zest, water, and sugar on medium heat. Once it starts to bubble, then reduce heat to a low simmer for 15 - 20 minutes. Continue stirring till the sugar is completely dissolved.
- Remove from heat and then stir in the lemon juice. Set aside to let it cool down to room temperature.
- Then pour syrup into a mason jar through a fine mesh strainer to drain the liquid and remove the zest.
- Store lemon simple syrup in an air-tight glass jar. Refrigerate and use as needed.
NOTES
- Roll the Lemons: For maximum juice extraction, roll the lemons on the countertop with firm pressure before zesting and cutting them. This helps break down the membranes inside, making it easier to squeeze out every last drop of juice.
- Zest First, Juice Later: Always zest your lemons before juicing. It’s much easier to work with a whole lemon than one that’s already been squeezed.
- Strain it Well: Use a fine mesh strainer to remove all the zest bits for a smooth, clear lemon simple syrup.
Puja Verma says
The zesty and citrusy flavors are so bold and refreshing! Must try!
Ctm says
I love it. I try myself.
Puja Verma says
Thanks CTM! Yes, this on of my favorites to use in my mocktails or teas. Glad you enjoyed it.