Layer thinly sliced lemons with rock sugar to make a homemade lemon syrup. Enjoy the gradual transformation as the syrup deepens into a rich golden yellow.
-
- 5 medium-sized lemons, about 500g (Organic, unwaxed lemons are recommended)
- Rock sugar, equal in weight to the lemons
-
Sterilize a glass canister by boiling or wiping with alcohol.
-
Wash the lemons well and dry them thoroughly with paper towels.
-
Cut off the stem ends and slice the lemons thinly, about 2mm thick.
-
In a canister, layer the lemons and rock sugar alternately, making sure that the top and bottom layers are rock sugar.
-
Close the lid and store it in a cool, dark place. Once a day, open the lid briefly to release gas, then gently shake the jar so the liquid coats the lemons evenly.
-
*Keeping the lemons fully submerged in the syrup helps prevent mold.
-
-
The syrup is ready once all the rock sugar has dissolved.
-
*The syrup can be stored in the refrigerator for up to 3 months. As time passes, the peel may develop bitterness, so taste and remove the slices if needed.
[Items Used]
SCHALE glass case 100x130mm
-
You can dissolve the syrup in hot water for a comforting hot lemon drink. In the summer, mix with sparkling water to make lemonade. It is also useful for making sweets.
Chie Endo Chef / "ties" Representative
After starting her career as an international flight attendant, Chie worked in a restaurant before setting up her own business. Her love of travel has connected her to local restaurants, markets, and home recipes from around the world. Chie is now based in the Kanagawa countryside, creating recipes inspired by traditional cooking methods and local vegetables grown in neighboring farms and foraged plants.
Photos: Tomohiro Mazawa