Lemon Syrup


  • 1 cup lemon juice
  • 1 cup water
  • 1 cup white sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon cornstarch
  • 3 half pint canning jars with lids and rings


Heat lemon juice, water, sugar, lemon zest, and cornstarch in a pot over medium heat. Simmer until thickened, about 5 minutes; remove from heat.

Sterilize the jars and lids in boiling water for at least 5 minutes.

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Pour the lemon syrup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.

Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.

Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Process jars in boiling water in a large pot for 10 minutes; remove jars from pot and allow to cool.

Once cool, press the top of each lid with a finger, ensuring that the seal is tight.