You’ll need enough lemons to make ½ cup of squeezed lemon juice. For me, that was 3 lemons.
Before juicing them, separate the zest (the bright yellow part of the peel, not the white pith underneath, which will make your syrup bitter).
Then juice the lemons, and add to a pot with ¾ to 1 cup of white sugar.
Let it boil, and once it does, reduce the boil to a simmer for 10 minutes. If you think the syrup is not thick enough, add more sugar.
Add the zest and turn off the heat entirely. Once it has cooled, strain it to remove all the zest and any pulp. Don’t leave the zest in the syrup, even if it looks aesthetically appealing, because it’ll turn bitter.
Keep it covered and chilled and it can keep up to a year. You can add it to teas, cocktails, use it for lemonade, drizzle it on pastries, etc.
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