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

Martha Stewart Living, July 2009

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Recipe Summary

Yield:
Makes 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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Cook's Notes

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

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