Sirop de Citron

  • 4 organic lemons or 3 large (about 1 pound)
  • 500 g raw sugar
  • Water
  • 1/2 oz 151 rum (per 15 oz syrup)

Thinly slice the lemons and toss them with sugar in a bowl.  Transfer the lemon sugar mixture to a glass jar, seal it and let sit for 3 days on the counter.  Roll the jar whenever you think of it.

After 3 days, add the lemon/sugar mixture to a sauce pan and bring to a simmer to dissolve the sugar.  Strain the solids out using a cheesecloth. 

Add strained syrup to a clean pint bottle or jar.  You can top off with clean water, but this may thin the syrup out too much.  You want a nice bitter bite to go along with the sweetness.  If you want a thicker, stronger syrup, skip the water.

Fortify with rum to preserve (if you think necessary).  Store in the fridge.

Makes about 1 pint of syrup.

If you have normal lemons and want to remove the wax, soak them in a solution of 1 quart of water and 1 oz of white vinegar for one minute.  Then rinse with cold water and scrub dry with a paper towel.

Be sure to sanitize the implements you will be using.  I have had better luck using the vinegar solution on normal lemons - this might be "sanitizing" the fruit.

If you leave a bunch of juice on your counter/cutting board as a result of the slicing, you can make up for this by squeezing 1/3 of a lemon in the lemon sugar mixture.

Flavors Fruity
Proof 0 (0%)

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