Lemon Syrup Recipe ( 레몬청 레시피 / Zitronensirup Rezept)

Homemade Lemon Syrup

When you need a little refreshment, a spoonful of tangy lemon is all it takes.
Today, I’ll share a recipe for finely chopped lemon syrup that goes well with both hot tea and cold sparkling water.
It’s not only beautiful to look at when homemade, but also perfect for serving guests or as a gift.

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Ingredients (for a 500ml jar)

• 3–4 lemons
• White sugar (equal weight to the lemons)
• Coarse salt
• 1 tablespoon baking powder
• Boiling water (for blanching the lemons)

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Lemon Washing & Preparation

Since the lemon peel is used in this recipe, washing is especially important.
Remove preservatives or impurities so you can enjoy it more safely.

1. Fill a large bowl with water and add 1 tablespoon of baking powder.
2. Soak the lemons for 10 minutes.
3. Scrub the lemon peel with coarse salt.
4. Rinse thoroughly under running water, then blanch the lemons in boiling water for 10–15 seconds.
5. Immediately transfer the blanched lemons to cold water, then remove and pat them completely dry with a kitchen towel.
   (→ Make sure they are completely dry! Any remaining moisture can lead to mold.)

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Cutting the Lemons

This recipe calls for finely chopped lemon pieces. Please follow these steps:

• Be sure to remove all seeds, as they can add a bitter taste.
• Trim off the tough ends or any overly thick peel.
• Slice the lemons into 0.5 cm-thick rounds, then cut them into bite-sized pieces.

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Packing in the Jar (Layering & Mixing)

Now it’s time to pack the sterilized glass jar with the lemon and sugar mixture.
(Sterilize the glass jar by pouring boiling water into it, then dry thoroughly.)

• Layer lemon → sugar → lemon → sugar in alternating layers.
  (※ You don’t need to divide it into very thin layers. Since the lemons are finely chopped, just layer moderately.)
• Stir gently between layers to ensure the lemon and sugar are evenly mixed.
• Always finish with a layer of sugar on top.
  → The top layer of sugar helps prevent mold.
• Close the jar lid loosely and leave it at room temperature for 2–3 days to ferment.
  (※ Do not seal the lid tightly. Fermentation creates internal pressure.)

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Fermenting & Storing

After 2–3 days, move the jar to the refrigerator and let it mature for at least 7 days.
Once fully matured, the sugar will dissolve and turn syrupy!
Turn the jar upside down every 2 days.
If your jar cannot be turned upside down, use a wooden chopstick or spoon to stir gently and mix the contents evenly.
(Avoid using metal chopsticks or spoons as they can affect fermented foods!)

The best time to enjoy it is within 2–3 months.
(The flavor becomes more harmonious as time goes on.)

 

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Serving Ideas

• Add 1–2 spoonfuls to warm water for a comforting lemon tea
• Mix 1–2 spoonfuls with cold water and ice for lemon iced tea
• Add to sparkling water for refreshing lemonade
• Use as a topping on yogurt, cakes, or salads — it’s delicious!

 

 

Guten appetit!