Meyer Lemon Syrup for Lemonade

One quart of Meyer lemon syrup will make 1 gallon of lemonade. This syrup can be stored in the refrigerator, freezer, or canned in jars.

Makes 1 Quart of Lemon Syrup

Homemade Lemonade Syrup:

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.

Ingredients for lemonade syrup:

3 lb. fresh Meyer lemons
2-1/2 cups sugar

Equipment Suggestions:

• lemon-lime citrus juicer
• half-pint (8 ounce) canning jars, these are for canning the lemon syrup or storing in the refrigerator.
• white plastic lids (optional) – These are used on the canning jars for storage in the refrigerator.
• square plastic freezer storage containers. Each holds 1 pint liquid.

Instructions for lemonade syrup:

1. Juice the 3 pounds fresh Meyer lemons and strain the juice to remove any seeds. Measure to make sure that you have 2-1/2 cups of Meyer lemon juice.
2. In a medium saucepan, combine the 2-1/2 cups lemon juice with 2-1/2 cups sugar.
3. Place over medium heat. Stir continuously until sugar is dissolved.
4. Bring syrup to a gentle simmer and remove from heat. Pour into desired storage containers.

You can keep the syrup for 3 to 4 weeks in the refrigerator. I prefer to store the juice in a canning jar with a white plastic lid. If space is limited in your refrigerator, then the syrup can be stored in the freezer for 6 to 8 months. The best storage containers to use for freezing are the square plastic containers shown here. They will hold one pint of juice. If space in your freezer is at a premium, then the syrup can be canned. See the directions below for canning.

How to can Meyer lemon syrup:

1. Place 4 half-pint canning jars in a boiling water bath canner. Sterilize the jars by boiling in the canner for 15 minutes. Place the rings and lids in a small saucepan and cover with water. Bring to a boil. Remove from heat, cover saucepan, and set aside until ready to use.
2. Juice the lemons and strain the juice to remove any seeds. Measure to make sure that you have 2-1/2 cups of Meyer lemon juice.
3. In a medium saucepan, combine the 2-1/2 cups lemon juice with 2-1/2 cups sugar. Place over medium heat. Stir continuously until sugar is dissolved. Continue to heat and stir until syrup comes to a boil.
4. Pour syrup into prepared jars. Wipe rims of jars. Cover with lids and rings. Process in the boiling water bath canner for 15 minutes.
5. Remove from canner and allow to cool. Store in a cool dry location.

Lemonade Preparation Instructions:

If you would like one cup of Meyer lemonade, then you should mix together 1/4 cup lemon syrup with 3/4 cup water. The basic ratio is to mix one part lemon syrup with three parts water. So one of these half-pint jars of Meyer lemon syrup will make one quart of lemonade.

My preference: I have found that this lemonade syrup is pretty intense. When I prepare lemonade for myself, I usually only use 2 Tablespoons syrup to each 3/4 cup of water.

Yogurtnanda: You can also use this syrup to make yogurtnanda (yogurt smoothie). Replace the limeade in the recipe with an equal amount of Meyer lemon syrup to create a lemon yogurt smoothie or lemon yogurtnanda.

Can I make lemon syrup using regular lemons?

Yes, by all means! Unlike Meyer lemons, regular lemons are available most of the year. If you would like to use regular lemons for your syrup, then you can use 2-1/2 cups of regular lemon juice and increase the sugar to 3 cups. Since regular lemons are more tart than Meyer lemons, they need a little extra sugar to counteract the increased tartness.