Makes 300ml | prep 15 mins | total time 20 mins
- 3 unwaxed lemons
- 115g caster sugar
The lemon syrup will keep in the fridge for 3-4 days.
- Remove the outer zest from the lemons using a vegetable peeler (avoid using the white pith, which is bitter). Put the zest in a small saucepan with the sugar and 100ml water. Bring to a gentle boil and simmer for about 5 minutes then leave to cool completely.
- When the syrup has cooled, strain out the lemon zest. Juice the zested lemons and combine this with the syrup. Set aside in the fridge until needed.
This simple lemon syrup can be used to make cocktails or even as a base for a delicious lemonade – simply top up with soda water.