Lemon Syrup

Lemon Syrup


  • 2 lemons, zest peeled into strips
  • 110g (1/2 cup) caster sugar
  • 80ml (1/3 cup) lemon juice (freshly squeezed and organic)


Step 1

Rest the zest in boiling water for 1 minute. Drain and put the zest aside.

Step 2

In a saucepan add the sugar, lemon juice and 2 tablespoons water. Gently cook over a low–medium heat, continuing to stir until the sugar dissolves. Once dissolved let this simmer until thickened (about 2 to 3 minutes). Once thickened add the zest and drizzle across baked goods.

Did you know?

Lemon zest (grated outer rind) is used for flavor in baking of cakes, sponges and biscuits, puddings like lemon meringue pie, rice and other dishes.