Name: Lemon Rind Syrup
Total time: PLACEHOLDER
Cuisine: American
Ingredients: 8 juiced lemon halves, cut into eighths; 1⁄2 cup sugar

Why This Recipe Works

As the lemon rind pieces and sugar sit, osmosis draws liquid out of the lemons toward the greater concentration of sugar, creating a syrup with no added water. To extract as much syrup as possible, press the lemon pieces in a potato ricer. Add a tablespoon or two to iced tea, seltzer, or your favorite cocktail or mocktail.

Before You Begin

We prefer lemons with the peel for maximum lemon flavor and aroma, but zested lemons can also be used for a slightly less potent flavor.

Instructions

Toss lemon pieces with sugar in bowl. Cover and let stand at room temperature for 4 to 24 hours.

Strain mixture through fine-mesh strainer set over bowl, pressing on lemon pieces to extract as much syrup as possible. Transfer syrup to container and refrigerate for up to 2 weeks.