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Best Meyer Lemon Simple Syrup Recipes

Best Meyer Lemon Simple Syrup Recipes

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Meyer Lemon Simple Syrup Shopping Tips

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Meyer Lemon Simple Syrup Cooking Tips

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.

3 Cocktails Made Better with Meyer Lemons

There are two kinds of people in this world: those who think Meyer lemons are God&aposs gift to man and those who have never tried them. Grown all over American citrus country�lifornia, Texas and Florida—Meyer lemons are thought to be a cross between a standard lemon and a mandarin orange. They&aposre distinctly sweeter than standard lemons and a little less acidic, and they have a totally distinctive fruity-floral aroma that makes them absolutely irresistible.

And if you can get your hands on them, they make killer cocktails their unique, vibrant flavor shines through whatever drink is lucky enough to get them. Winter is peak season for Meyer lemons, so grab some and get mixing. Here are three cocktails to get you started.

Easy: Meyer Lemon Gimlet

A classic gimlet is gin and lime, but swap the lime out for Meyer lemon and you&aposve got a mellower, more fragrant cocktail that tastes far more complex than the sum of its parts.

Instructions: In a cocktail shaker with ice, combine 2 ounces of gin, an ounce of freshly squeezed Meyer lemon juice and half an ounce of simple syrup (equal parts sugar dissolved in hot water). Shake that all up and strain into a rocks glass with fresh ice. Garnish with a lemon wheel.

Intermediate: Meyer Lemon French 75

A French 75 is a brilliant cocktail all on its own—gin and lemon topped off with a big pop of Champagne𠅋ut go with Meyer lemon, and you&aposve got a drink that&aposs celebration-worthy.

Instructions: In a cocktail shaker with ice, pour an ounce of gin, 3/4 ounce of freshly squeezed Meyer lemon juice and half an ounce of simple syrup (equal parts sugar and water). Drop in a dash of orange bitters, if you have &aposem. Shake that all up and strain into a coupe or flute. Top off with 2 ounces of sparkling wine (Champagne is awesome but not strictly necessary) and garnish with a skinny lemon peel.

Advanced: Meyer Lemon Sour

A classic whiskey sour—not to be mistaken for anything made with sour mix, because please never do that—is an underappreciated cocktail. (Lemon, sugar and just about any kind of booze works great whiskey is no exception.) Here, we&aposre opting for a sour with egg white, which lends it a silky, slightly creamy texture, making it that much more irresistible.

Instructions: In a cocktail shaker without ice, combine 2 ounces of bourbon, 1 ounce Meyer lemon juice and 1/2 ounce simple syrup (equal parts sugar and hot water). Add one egg white. Shake all that up hard without ice—this is called a "dry shake"𠅊nd then add ice and shake again (the "wet shake”). Strain into a cocktail glass. Garnish with a lemon wheel.

What Are Meyer Lemons?

A Meyer lemon looks like a hybrid between a lemon and a mandarin orange. As you can see from their appearance, their skin is smoother and has a orange colored hue compared to regular lemons. They are actually a hybrid and originated from China.

The pulp also has deeper yellow color, and it has a different, intense flavor. It’s less sour, and even has a slight sweetness to it–but still not sweet enough to eat as is, though. However, I have seen people using slices of Meyer lemon in salads. Many use Meyer lemons in a variety of baked goods.

Unfortunately, Meyer lemons are only available seasonally, unlike regular lemons that are available year-round. You can see them in U.S. grocery stores between December and May. So, if you see them, grab a bag. You will find a plenty of lemon recipes with these lovely lemons.

Meyer Lemon Simple Syrup

Prepare a boiling water bath canner and four half-pint jars.

Juice the lemons and measure out 2 1/2 cups of juice. Pour it into a saucepan and add the sugar.

Stir to combine, bring to a boil and simmer for two minutes.

Funnel into the prepared jars, wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.

When time is up, remove jars from canner and let cool. Sealed jars are shelf stable for up to one year

Did you make this recipe?

Farmer Rob loves tart food, and happily peels a lemon and enjoys eating the whole thing as most people would an orange, nary a trace of puckered lips or scrunched eyes to be seen. I enjoy cooking with lemons but that’s where it stops until I discovered Meyer lemons. Smaller and with thinner skins than conventional lemons, Meyer lemons are a cross between a mandarin and an orange. Now I happily squeeze one into my mug, top it up with hot water and a spoonful of honey and enjoy a sunny tasting beverage on dark winter mornings. Consider this syrup a lemonade concentrate that can be added to tea or sparkling water, crafted into all kinds of cocktails, but best enjoyed as a summer lemonade with sweet local strawberries. It’s easy to make it shelf-stable, so take the time to put away a few jars to enjoy on a summer’s day.

Now that you have your Meyer Lemon Simple Syrup, what to do with it? Try adding it to sparkling water, Healthy Hooch kombucha, or use it in homemade cocktails. You can even give it as a gift!

Five Easy, No-Recipe-Required Ways to Use Meyer Lemons

It is a Southern paradox: while the weather outside may be completely uninspiring and bleak, the most bright and cheery fruits of our region are in season. Citrus, like little orbs of all-natural Prozac, hang heavy on trees in groves and backyards from Texas to Florida in winter, and January is peak time for many varieties that grow here—one of those being Meyer lemons.

Smooth with an almost surreal sunny gold color, Meyer lemons make for a more mellow lemon taste in everything from vinaigrettes to sweet tea. When they make an occasional appearance in markets up North, people go just about as nuts over them as when Lilly Pulitzer&aposs budget line debuted at Target. Luckily, they aren&apost so rare of a find at grocery stores and farmer&aposs markets down here. But don&apost take them for granted right when they&aposre at their best. While they may cost a smidge more than conventional lemons, used the right way, they&aposre well worth it.

Try these easy, no-recipe-required ways to make the most of Meyer lemon season.

Mix a Meyer Lemon Gin and Tonic
Add a few tablespoons of Meyer lemon juice to your gin and tonic. If you want to follow our favorite ratios, try 2 oz. of Bristow Gin, .75 oz. of Jack Rudy Tonic, and 4 to 5 oz. of soda water. Take it one step further and add a sprig of mint or a teaspoon or two of grenadine or El Guapo&aposs rose cordial. You can also try using Meyer lemon juice instead of regular lemon juice in a Tom Collins.

Whip Up a Whole Lemon Vinaigrette
The next time you make a lemon vinaigrette, emulsify half a Meyer lemon with the rind still on. It will add even more flavor from the oils hiding in the rind. Just make sure to discard the seeds beforehand.

Spread on a Meyer Lemon Relish
The perfect topping for fish or chicken, just dice up 1 peeled Meyer lemon with shallot, garlic, fresh herbs, and season with red pepper flakes, salt, and black pepper.

Serve Roasted Veggies and Meyer Lemon Slices
Once you&aposve roasted a sheet pan full of veggies like cauliflower, potatoes, and/or broccoli until almost done, turn on your broiled and throw a lemon&aposs worth of slices in with them. The broiler will create some nice caramelization on both the veggies and lemons, and the Meyers will add a bit of brightness.

Pour on Meyer Lemon Simple Syrup
Make your sweet tea all fancy by sweetening it with a syrup made of equal parts sugar and Meyer Lemon juice the way you would make a regular simple syrup.

Meyer Lemon Syrup for Lemonade

We just received a big box of Meyer lemons as a gift. Meyer lemons are ideal for making lemonade syrup. Meyer lemons are generally available from December until the end of March. From what I understand, they are a cross between a regular lemon and Mandarin. The result is a lemon with a deeper orange color and unique flavor that is not as tart as regular lemons. For me, this mild and distinctive flavor is a good thing. I do not use any lemon zest from the peel to make this syrup. I have not found that it adds that much flavor. To me it just adds more work. The only time that I use lemon peel is when I make marmalade like this tangerine marmalade.

This recipe is a variation of the recipe in the cookbook The Joy of an Empty Pot (page 236) that uses regular lemons. If you would prefer to use regular lemons, there are directions for using regular lemons towards the end of this post.

Important Note:

For those of you having a difficult time locating some Meyer lemons, I have included a link where you can purchase them on Amazon. Please be forewarned that they are very expensive at $10/pound. However, they are 100% organic and have not been waxed. They are also available in 5 lb. and 10 lb. boxes resulting in a lower price per pound.

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It was said to have the kick of a French 75mm field gun , thus the name. A few years ago, Keith and I went to a craft cocktail bar in Seattle. We asked our server what we should order, with the caveat that it not be very sweet. The good news is that the French 75 cocktail can go either way. So, instead of making a traditional simple syrup on the stove top, I whisked superfine sugar into fresh Meyer lemon juice and let it dissolve. With a vigorous whisk, sugar dissolves quickly in the acidic juice leaving you with a zesty-fresh and sweet syrup. If you love bubbly cocktails, you should also check out this Peach Bellini recipe.

Share this Article Like this article. We swirled the syrup into plain Greek yogurt. Recupe for several weeks. We love our Meyer lemon tree and I frequently freeze the juice. You can count on me for well tested, mouthwatering recipes designed for home cooks.

Thank you, Pam! I had fun with this photo shoot! I'm going to have to make this. Putting it in tea sounds delicious! Leia, it was fun to make, and even more fun to use!


Sweet with a tang of tart lemon! Add active water, or site mentioned in this article. Something you might try, rather than boil the lemon juice and sugar, and a generous splash of syrup. I have no affiliation with any produ.

Initially, at PM. I have just started delving into canning and have so many ideas i want to try already. Subscribe to: Post Comments Atom. Joy April 4, create your own cinnamon chips by pounding at a cinnamon stick by the use of rubber mallet or the bottom part of a powerful glass.

One of the characteristics of Meyers I particularly admire is that the fruit holds very well on the tree. Store in a jar and use to make the cocktails listed below, or a sparkling lemonade. Better safe and properly sealed, than sorry with lost product. I removed it from the heat at that point.

I love that you have a Meyer lemon tree also. I don't know a lot about simple syrup I am now logged on to pinchandswirl. I think I may have had the heat on too high and perhaps I let it simmer just a few minutes too long.

The 2-Ingredient Lemon Sauce That Will Change Your Life

I'm not big on making sauces at home. Pasta sauce, sure. Yeah, I'll make gravy for Thanksgiving. But you won't find me whipping up creamy béchamel, tangy hollandaise, or any of the other classic French mother sauces at home on a weeknight. Pan juices thickened up with a knob of butter normally do the trick for any piece of protein I'm usually cooking.

The Best Winter Citrus Fruits You Aren't Eating

But, there was I was, standing at my kitchen counter a few nights ago, dreaming of a sauce I had at a restaurant. The simple yellow swoosh of a sauce came on a plate alongside pan-seared octopus at Roberta's, a Brooklyn restaurant that serves some of the smartest simple food in the country under the guise of being a pizza joint.

Described only as "Meyer lemon," the sauce was at once bright, bitter, and lightly sweet. I know the Meyer lemon, a hybrid of lemon and Mandarin orange, is one of the highlights of winter cooking, but Iɽ never experienced them like this before. I had to know what sort of citrus wizardry was at work here, so I spoke to chef de cuisine Nick Barker.

Barker told me the sauce was, basically, nothing more than whole Meyer lemons, blended into submission with a bit of simple syrup (aka sugar syrup) for sweetness. No peeling, zesting, or blanching. Just cut the Meyers in half, flick out any visible seeds, and blend. The sauce doesn't even require olive oil to emulsify it, thanks to the natural oils found in the lemon's skin. "If you get good Meyers, they retain a nice bitterness since you don't cook them," he said. The result is a spot-on balance of sweet and sour.

Put lemons in a blender? I can do that.

The technique couldn't be any simpler: Halve and seed Meyer lemons and blend them, periodically scraping down the sides of the blender to make sure everything gets incorporated. Add simple syrup (I used a tablespoon of simple syrup for each lemon I used) and season with salt to taste. Bonus: It will keep for the fridge for a few weeks.

Don't have Meyer lemons on hand? Barker says that the same technique works with regular lemons: Just peel the lemon and blanch the lemon rinds before blending the flesh and blanched peel with the simple syrup as directed above.

What you're left with is a sauce so glorious that no one will believe it took you less than 5 minutes to make. I use it almost exclusively on fish—a seared fillet of red snapper, a tangle of grilled octopus, or a few plump shrimp—but the sauce could easily be thinned out with olive oil and a bit of honey and transformed into a supercharged lemon dressing for salads, too.

Meyer Lemon Simple Syrup

This year my Meyer lemon tree just outdid itself. There are still scores of lemons on the tree, and I continue to find ways to use them. One of the characteristics of Meyers I particularly admire is that the fruit holds very well on the tree. But even Mother Nature can’t make it hold forever. Although most of the fruit still sports the smooth skin so peculiar to Meyers, some of it has begun to pucker – a sure sign it is time to get the fruit off the tree. I picked the lemons, juiced them, poured the juice into ice cube trays and froze them. Once they were frozen solid I popped them out of the trays and into ZipLok freezer bags, marked them, and placed them back in the freezer. Now I am assured of lots of juice for summer desserts and libations.

With so much juice, I decided to take it a step further and incorporate it into simple syrup. Simple syrup is a must for many cocktails and a staple in any pastry kitchen. The classic recipe calls for equal parts water and sugar, however you may come across the occasional recipe calling for a ratio of 1:2 water to sugar. Most often white granulated sugar is used, although very often mixologists will use Demerara sugar. The technique is simple. Combine water and sugar. Heat to dissolve sugar and bring to a boil. Remove from heat, and refrigerate in a tightly covered glass container. Very simple. To make the Meyer lemon simple syrup, I used Meyer lemon juice in place of water.

Experiment with this syrup. Fill an 8 ounce glass 1/2 full with ice. Add active water, and a generous splash of syrup. Depending on the kind of day it has been, you might want to throw in a little vodka or perhaps some Acqua di Cedro. Give a good stir, garnish with a sprig of basil and take a taste. Or add 1 ounce of syrup, 1 or 2 ounces of Aperol and drop in a lemon wedge. You’ll think Summer has already arrived.

Meyer Lemon Simple Syrup

Makes 3 cups

2 cups strained fresh Meyer lemon juice
2 cups granulated sugar
zest of 3 Meyer lemons

Wash and gently scrub Meyers. Using a vegetable peeler, remove strips of zest from fruit, being careful to remove only the yellow zest, none of the bitter white pith.

Combine sugar, zest and lemon juice in medium saucepan. Heat until simmering over medium heat, stirring to completely dissolve sugar. Increase heat and bring to a gentle boil. Remove saucepan from heat. Cover and set aside to steep 10 minutes. Strain into glass containers. Discard zest.

The syrup will keep 1 week in the refrigerator, 6 months in the freezer.

Note: You can click on any picture and see a slide show!

I have no affiliation with any product, manufacturer, or site mentioned in this article.


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New Year’s Champagne Cocktail with Meyer Lemon Syrup

This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.

Today’s Powernap:I still have a dozen Meyer lemons in the fridge and a New Year’s party to plan for – cocktail time!

KITCHENAID MIXER GIVEAWAY! Don’t forget to enter below to enter the Duda Farm Fresh Giveaway for a Meyer Lemons, a $25 Williams-Sonoma giftcard and a KitchenAid Artisan 5-Quart Stand Mixer in Majestic Yellow. Entry rules below, click here for contest introduction.

This year our friends are hosting a New Year’s Eve family potluck. The kids will be in the playroom with pizza and the adults will be in the dining room with a decadent spread. I have committed to bringing two desserts (you’ll read about those soon!) and a signature cocktail. We are all bringing different kinds of cocktails so the bar will be like it’s own potluck too. (And, yes, we have designated drivers!)

To come up with our signature cocktail I started by looking in the fridge. Drawing on the last of my Meyer lemons supply I decided to make a lemon simple syrup to flavor and sweeten a drink. But to decide what liquor we wanted to sweeten took some experimenting.

After our daughter was asleep on evening my husband, ever the experienced bartender, paraded out several liquors and bubbly beverages to test drive the simple syrup. After several failed attempts to make a festive, unique drink, we finally landed on this riff on the Prince of Wales cocktail we found in Saveur recently. It had just the right amount of fun (champagne) and serious flavor (rye whiskey, maraschino liqueur). We loved how the happy bubbles look a tad more serious with the addition of the darker liquors. Given that it is a bit different than the actual Prince of Wales we decided to call it the Princish of Wales and hope everyone else likes it too.

Rules for Homemade Gift Giveaway & KitchenAid mixer grand prize!:

1. Leave a comment sharing what your favorite homemade edible gift to give or receive.

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4. Visit Duda’s website and tell me what recipe you would like to try to make using meyer lemons (use the ‘Older Entries’ link at the bottom of the page to view even more recipes). Leave a comment telling me which recipe.

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9. Weekly winners will be announced on Sunday December 11th at 7:00am ET, Sunday December 18th at 7:00am ET, and Monday December 26th at 7:00am ET. The GRAND PRIZE drawing for the KitchenAid mixer will be announced on December 30th at 7:00opm.

10. All winners will be selected by Each week the contest for the Meyer Lemon Tote and $25 giftcard will start fresh. Entries from the previous week will not be considered. The grand prize drawing pool will include all entries from the start of the contest on December 5th at 7:00amET through December 29th at 9:00pm ET.

Disclosure: I received the same products the winner will receive. The items were generously donated by Duda Farm Fresh Foods but the opinions and recipe expressed are entirely my own.