New This Month

Lemon Simple Syrup


Make this for Martha's Meyer Lemon Anniversary Cake.

  • Yield: Makes about 4 cups

Source: Martha Stewart Living, January 2006


  • 2 cups sugar
  • Zest from 1 lemon, plus 3/4 cup fresh lemon juice


  1. 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.

Cook's Notes

Syrup can be refrigerated, airtight, up to 1 month.

Reviews Add a comment