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Preserved Lemon Simple Syrup



You may remember back in February when I happened across a bounty of organic Meyer lemons, sweet limes and tangerines — not an everyday find in our little island’s grocery store — giggling with glee, I picked through the pile, sliced & packed them with salt,  and stuffed them into jars.

Six weeks later, we had our first taste of my salt-cured citrus.  Since then, we’ve minced the intensely flavoured peel into almost every meal.

It took me until last week to find the sweet side of salt preservation — too long, I know — but life isn’t about regrets.  And besides, who can bemoan the final result?  From an unexpected treasure trove of lemons, we have a pot of sweet (and slightly salty) liquid gold. 


Preserved Lemon Simple Syrup

  • Peel from 1 Preserved Lemon, rinsed, dried and julienned
  • 1 cup Sugar

Process the peel and sugar with a steel blade for approx 2 minutes, until the sugar is yellow and texture of wet sand.

Combine the sugar and 1 cup of water in a small saucepan over med high heat.  Bring to a boil, stirring occasionally.  Boil 1 minute, then remove from the heat and cool.

Whether or not to strain?  A personal and aesthetic choice…I left the “bits” in, and then strained them out for our cocktails (see below).  I made lemonade with the unstrained syrup, and both Howard and I really liked the salty lemon specks at the bottom of our glasses.

Store, covered, in the fridge for up to 2 weeks.  You won’t need long term storage though — just look at all the things we made with this new & magical concoction:

  • Moroccan Gin Fizz – 2 oz gin, 2 T lemon simple syrup, ice, club soda to taste
  • North African G&T – 2 oz gin, 1 T lemon simple syrup, ice, tonic water to taste
  • Salty Greek – 1.5 oz ouzo, 1 T salted lemon simple syrup, ice, 7-up to taste
  • Good Ol’ Fashioned Lemonade – lemon simple syrup, ice, sparkling or still water to taste
  • Sorbet – haven’t actually made this yet…the sleeve from the ice cream maker is in the freezer, waiting…
  • Slushies…slushies would be good too…I have those preserved limes…mojitos are like slushies, aren’t they?

Anyone else have any ideas?  A few shots from the deck while you brainstorm:


preserved-lemon-gin-fizz ouzo-preserved-lemon-soda

pender island deer