FRESH LEMONADE SYRUP
"This is a refreshing summer drink to enjoy on those lazy dog days of summer," reports Kathy Kittell from her home in Lenexa, Kansas. With the simple syrup in the fridge, it's a breeze to stir up this thirst-quenching beverage by the glass or pitcher.
Provided by Taste of Home
Time 25m
Yield 20 servings.
Number Of Ingredients 4
Steps:
- In a 1-1/2-qt. heat-proof container, dissolve sugar in boiling water. Cool. Add lemon juice and zest; mix well. Cover and store in the refrigerator for up to 1 week. Yield: 5-1/2 cups syrup (number of batches varies depending on concentration of lemonade)., For 1 serving, combine 1/4 to 1/3 cup syrup and 3/4 cup cold water in a glass; stir well. For 16 servings, combine 5-1/2 cups syrup and 10 cups cold water in a 2-qt. pitcher; stir well.
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.
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 SIMPLE SYRUP RECIPE
Steps:
- Gather the ingredients.
- Using a sharp paring knife , cut off and reserve the zest, or bright yellow part of the peel, of 1 of the lemons. You can also use a Microplane zester, but then you'll have to strain the syrup at the end instead of simply lifting out the strips of zest-the choice is yours. Whichever way you zest the lemon, be sure to focus on the bright yellow part only and carefully avoid the bitter white pith below.
- Working with 1 lemon at a time, cut the lemons in half and juice them until you have 1/2 cup of fresh lemon juice (you may not need all the lemons-they vary greatly in how much juice they produce).
- Combine the juice with the sugar in a small saucepan and bring the mixture just to a boil over medium-high heat.
- Reduce the heat to maintain a gentle simmer and cook until the syrup is slightly thickened, about 10 minutes.
- Add the reserved lemon zest. Transfer the syrup to a small metal bowl and let it sit until cool, about 20 minutes.
- Lift out the zest, letting any excess syrup drip off and back into the bowl, and discard the zest.
- If you ended up with lots of small pieces of zest, strain the syrup through a sieve. The zest can turn bitter if left to sit in the syrup while it's stored, so remove and discard it.
- If you want to use the syrup while it's still warm, now is the time. (Don't worry, you can always warm it back up if you need to.)
- Alternatively, cover the bowl and chill the syrup to add to cold beverages. Or transfer to a clean jar, screw on the lid, and store in the fridge for several months if you need to.
Nutrition Facts : Calories 13 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 1 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g
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
FRESH LEMONGRASS SYRUP
Provided by Food Network Kitchen
Time 40m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Place the lemongrass, water, and sugar in a saucepan and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to a week.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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.
FRESH LEMON CUPCAKES WITH LEMON SYRUP
Saw this in our paper today from Wolfgang Puck...can't wait to try them...I LOVE lemon!! Please note: prep time is my guess...cook time includes approx. time to boil syrup down..
Provided by Thea
Categories Dessert
Time 1h
Yield 1 dozen
Number Of Ingredients 11
Steps:
- To prepare oven, pan:.
- Preheat oven to 350 degrees F. Spray cups of 12 cup standard sized cupcake pan with nonstick cooking spray.
- To make batter:.
- Using a mixer, combine butter, sugar and lemon zest. Beat at medium speed for 5 minutes or until mixture is very light, pale and fluffy, stopping 2 or 3 times to scrape bowl. Into another bowl, sift together flour, baking soda and salt. Set aside. One at a time, beat eggs into butter mixture until fully incorporated, stopping after each addition to scrape bowl. Beating continuously, add 2 tablespoons lemon juice. Beat until fully incorporated. On low speed, alternately beat in buttermilk and sifted flour mixture in 3 batches until fully incorporated.
- To bake cupcakes:.
- Spoon batter into muffin cups. Bake for 10-15 minutes or until deep golden brown and slightly firm to light touch. Insert toothpick into center of cupcake and comes out clean. Note: rotate pan 180 degress halfway through cooking.
- To make lemon syrup:.
- Put sugar and lemon juice in nonreactive saucepan. Stirring frequently, cook over med-high heat until sugar dissloves completely and mixture comes to a boil. Immediately reduce heat. Simmer briskly, stirring occasionally, until mixture has thickened to syrupy but still pourable consistency.
- To brush on lemon syrup:.
- Remove cupcakes from oven. Place on wire rack. Using thin skewer, poke holes all over hot cupcakes. Generously and repeatedly brush lemon syrup over cupcakes until they have soaked up as much syrup as possible. (Note: Any leftover syrup can be refrigerated and used to sweeten other desserts or iced tea.).
- To serve:.
- Serve cupcakes warm or at room temperature.
Nutrition Facts : Calories 5033.2, Fat 205.2, SaturatedFat 123.2, Cholesterol 1132.3, Sodium 2035.3, Carbohydrate 777.1, Fiber 24.4, Sugar 493, Protein 65.8
FRESH LEMONADE SYRUP
With this lemonade syrup in the refrigerator, it's a breeze to stir up a thirst-quenching pitcher of fresh lemonade. Recipe by Kathy Kittell of Kansas came from Quick Cooking. It can be made with sugar or Splenda for Baking. If you like, substitute some fresh lime juice for the lemon juice.
Provided by BeachGirl
Categories Beverages
Time 31m
Yield 5 1/2 cups concentrate, 22 serving(s)
Number Of Ingredients 4
Steps:
- In 2 quart bowl, add 1 cup water and microwave for 1 minute.
- Add Splenda for Baking and stir to dissolve.
- Add lemon juice and grated peel.
- Stir.
- TO PREPARE LEMONADE: For 1 serving, mix 1/4 cup syrup and 3/4 cups water in glass.
- Add ice.
- For 1/2 gallon, add 2-2/3 cups syrup and 5 cups water.
- Stir.
- TO FREEZE: When lemons are plentifyl, make syrup and freeze in ice cube trays. Pop cubes out and store in a freezer-safe zip-style bag, removing as much air as possible. For 1 serving, place 2-3 cubes in glass, add 3/4 cups warm/not water and stir to dissolve cubes. Add ice and serve.
More about "fresh lemon syrup recipes"
FRESH LEMON SYRUP - THE WASHINGTON POST
From washingtonpost.com
LEMON SIMPLE SYRUP - 2 INGREDIENTS, 20 MINUTES
From sugarsaltmagic.com
LEMON SIMPLE SYRUP - EASY 3 INGREDIENTS - GASTRONOM …
From gastronomblog.com
LEMON SYRUP RECIPE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
HOMEMADE LEMONADE WITH SIMPLE SYRUP - MIND OVER MUNCH
From mindovermunch.com
HOMEMADE LEMONADE SYRUP RECIPE - A FEW SHORTCUTS
From afewshortcuts.com
EASY AND FRESH LEMON DROP MARTINI RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMON SYRUP CAKE - RECIPES BY CARINA
From recipesbycarina.com
EASY LEMON DROP MARTINI RECIPE | BON APPéTIT
From bonappetit.com
FRESH LEMONADE SYRUP RECIPE || CARA MENGAKTIFKAN SUPER THANKS …
From youtube.com
MINT LEMON SIMPLE SYRUP - SIDEWALK SHOES
From sidewalkshoes.com
10 LEMON COCKTAILS TO SIP BY THE POOL - ALLRECIPES
From allrecipes.com
FRESH LEMON SYRUP RECIPE | RECIPE | SIMPLE SYRUP RECIPES, LEMON …
From pinterest.com
SIDECAR RECIPE AT CARTHAY CIRCLE? : R/DISNEYLAND
From reddit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love