It's that time of the year when lemons are in plentiful supply ..what to do with them all...Today we decided to make lemon syrup with all the lemons...I usually make lemon cordial but this time we decided we would make lemon syrup.As all my glass bottles are used for my kombucha and the syrup doesn't require as many glass bottles because you don't add any water like my old cordial recipe and so quick and simple to make ..We sat outside in the beautiful sunshine and kev juiced the lemons he juiced 4 litres and Jack and I made lots of zest...You need 2& 1/2 cups of lemon juice for every two cups of sugar. We got the recipe out of a very old cook book it didn't say to use lemon zest but from past experience of making lemon cordial for well over 20 years I knew it would add to the taste...So I put all the juice, sugar and zest into our big stock pot stirred it really well to dissolve all the sugar put it on the stove top and heated it only very slightly just until all sugar was dissolved completely about 10 minutes on low ..then I strained it while bottling it all up by putting a funnel into the bottles and pouring through my stainer ...Then to make up you only add a small amount to a glass and top up with water or sparking mineral or soda water, very tasty and very refreshing ...A little goes a long way because it's very concentrated...Also got Kev to squeeze a little more lemon juice and I filled up 3 ice cube trays...when frozen I will pop them into a zip lock bag ..very handy for making hot lemon and honey drinks and other recipes ...salad dressings, cheese cakes, puddings, lemon meringue pie the list goes on ...I don't like seeing beautiful fruit go to waste...
Yep, that time of year. This is something that I will need to do sometime soon. Good idea doing it while sitting out in the sun, that always makes a job more pleasant.
ReplyDeleteBarb.
I picked up a huge bucketful of lemons and limes that had fallen to the ground and making syrup/cordial is on my 'to do' list in the next couple of days.
ReplyDeleteMy 'recipe' is an adaptation of one which came from my mother-in-law (who is nearly 90). The original recipe had more sugar than mine and also included preservatives. I use just lemon juice and sugar but might try adding some zest as well. Thanks for the idea. I use 500g sugar to 1 litre of juice. This stores perfectly in the refrigerator for at least a couple of months (though it does not usually last that long).
When I have a real glut and can squeeze up to 8 litres of juice, I freeze in 1 litre containers and then thaw and make up the cordial when needed.
I just made a load of lemon syrup last Thursday. Great minds, etc...
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