Lemon Zest and Sugar Are All You Need to Make Fresh Lemon Syrup
Here’s a PSA from Serious Eats: Don’t throw away the leftover lemon zest. Save them for a sweet citrus syrup perfect for adding to baked goods.
Add a few cups of sugar to the lemon zest and the sugar dissolves completely, leaving behind “liquid sunlight.” You can even crush the rind to get more juice.
What to do about it? As Stella Parks points out:
I have since found that fresh lemon syrup is a fantastic addition to homemade muesli, a substitute for cream in white chocolate ganache, a complement to sweet tea, and a worthy part of just about any sorbet. Because the syrup is never boiled to dissolve the sugar or reduce the juice, it doesn’t take over any of the slow-cooker funky that spoils so many fruit desserts. Its flavor remains pure and pure, adding a lemon sweetness to everything from marinades to cocktails to candied pistachios without ever adding water.
A little should go a long way and you can use up every last lemon you buy.
Stop throwing away the lemon zest! Make a no-cook syrup instead | Serious food