MAKES 1 CUP Erin Ng uses Meyer lemons, when available, but regular lemons ensure you can make this yearround. Store leftover syrup airtight in the refrigerator up to 1 month.
Ingredients
8 to 10lemons
1cupsugar
Instructions
Squeeze 1 cup lemon juice from the lemons, reserving the juice and 8 of the squeezed lemon halves. In a medium saucepan over medium-high heat, combine the juice and sugar, bring to a boil, reduce the heat, add the reserved lemon halves, and simmer for 10 minutes. Transfer the syrup to a bowl, let cool for 20 minutes, then strain into a container.