I’m so in love with lemons right now. It snowed again this week, and while I know that lemons are technically a winter crop they taste like spring to me. If I can’t have the weather stabilize out, then I can eat something that tastes like spring.
If you can’t get Meyer lemons, or they’re pricey, normal lemons will work just as well. The recipe is easily adjustable to output and can be canned in small jars for 10 minutes in a water bath. I’ve been just storing mine in jars in the fridge. Syrups should hold for at least a month.
If you upsize the recipe, just remember to measure out your juice and add half as much water. I normally add a cup of sugar regardless of amount of juice.
Lemon Lavender Soda Syrup
1 pound Meyer lemons, juiced
1 cup white or raw sugar
1 pinch each dried lavender and mint
Add everything to a pot and add half as much water as the juice that the lemons gave you. Bring to a boil; boil 10 minutes. Strain through a sieve and store in a jar in the fridge.
Serve with seltzer or spring water.
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