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Lemon Simple Syrup for Ouzo-Ade

This syrup is an ingredient in our Lemon Ouzo-Ade.

  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living, July 2009


  • 1 cup sugar
  • 1 cup water
  • 12 strips lemon zest (from 2 lemons)


  1. Heat sugar, water, and lemon zest in a small saucepan over high heat, stirring occasionally, until sugar dissolves. Let stand until cool, about 20 minutes. (Syrup can be refrigerated for up to 1 week.)

Cook's Notes

Use a vegetable peeler to remove the zest from the lemons.

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