Lemon-Lime Syrup
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Ingredients
- 1cup sugar
- 1cup water
- Juice of 1 small lime, plus the zest
- Juice of ½ lemon, plus the zest
Nutritional analysis per serving (4 servings)
199 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 52 grams carbohydrates; 1 gram dietary fiber; 50 grams sugars; 0 grams protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients in a small saucepan over medium-high heat. Bring to a simmer, stirring until sugar has dissolved completely. Remove from heat and let cool. Strain into a clean container, cover and refrigerate. Can keep in refrigerator for two weeks.
Private Notes
Comments
When I buy lemons and limes for juicing I end up with three freezable products, therefore using the entire fruit. First I zest the fruit with a sharp vegetable peeler and freeze it a small airtight container. Then I juice the fruit, straing and freezing the juice in ice cube trays. Third, I I place the juiced fruit rinds and cover with sugar and just a bit of water.I use 1 cup of sugar for every 12 lemon. Cover the bowl and let it sit for 12 hours.Press the rinds and strain the syrup.
When I buy lemons and limes for juicing I end up with three freezable products, therefore using the entire fruit. First I zest the fruit with a sharp vegetable peeler and freeze it a small airtight container. Then I juice the fruit, straing and freezing the juice in ice cube trays. Third, I I place the juiced fruit rinds and cover with sugar and just a bit of water.I use 1 cup of sugar for every 12 lemon. Cover the bowl and let it sit for 12 hours.Press the rinds and strain the syrup.
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