Ingredients
- 2 pounds organic lemons
- 1 cup high-proof lemon juice
- 1 cup granulated sugar
- 1 cup filtered water
Instructions
- Wash and dry lemons thoroughly. Zest only the yellow skin using a microplane or vegetable peeler.
- Combine lemon zest with high-proof lemon juice in a glass jar. Seal tightly and store in a cool, dark place for 2–3 weeks, shaking occasionally.
- Strain the mixture through a fine mesh strainer lined with cheesecloth once infused.
- In a saucepan, dissolve sugar in filtered water over medium heat to make simple syrup; let cool completely.
- Mix cooled syrup with lemon infusion and use a funnel to transfer into sterilized bottles.
- Chill in the freezer for 24 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Infusion
- Cuisine: Italian
Nutrition
- Serving Size: 1 ounce (30g)
- Calories: 100
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Opt for organic lemons for the best flavor. Extend infusion time beyond 3 weeks for deeper flavor. Experiment with other citrus fruits for unique variations.
