A recipe for Meyer Lemon Syrup! This easy syrup uses fresh Meyer lemon juice to add a sweet, refreshing citrus taste to sparkling water, tea, cocktails, and more.
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Recently, Chad got a sparkling water maker and it was a very welcome addition to the kitchen. It came with a few different flavors, but I wanted to try some of my own.
I have been making homemade coffee syrups for a while now, so this homemade Meyer Lemon Syrup was definitely a fun variation.
Simply simmer freshly squeezed Meyer Lemon juice with sugar until the sugar dissolves and the mixture starts to thicken.
Allow the syrup to rest for 15 minutes to allow the flavors to develop, then stir in a little more Meyer Lemon juice and vanilla extract before straining.
Cool slightly, then transfer the syrup to an airtight container and refrigerate for up to two weeks.
The Meyer lemon is a hybrid fruit (likely the cross between a lemon and mandarin orange) originally grown in China and first brought to the United States in 1908.
They are rounded with a yellow to orange tinted skin and are sweeter/less acidic than other types of lemons. Meyer lemons are available year-round in some areas, but are best in the winter. I have been able to locate them seasonally in the produce section of my larger grocery store.
If unavailable, you can substitute for other lemon varieties. The amount of sugar may need to increased a little more if the juice is too sour.
A Few Tips
Use refined white sugar when making the syrup for the best color.
I needed about 8 Meyer lemons for 1 1/2 cups (355 milliliters) of freshly squeezed juice.
This recipe makes almost 2 cups (470 milliliters) of syrup. It can easily be halved to yield a little over a cup (best if making for 1-2 people).
Do not skip the straining step. It removes any small pieces of lemon and creates a more smooth syrup.
Meyer Lemon Syrup Serving Ideas
This Meyer Lemon Syrup adds such a refreshing flavor to a variety of drinks and desserts.
For 1 cup (240 milliliters) of sparkling water, I usually add about 1 tablespoons (15 milliliters) of syrup. Adjust the amount as needed to taste.
Along with sparkling water, it is also delicious in cocktails (like the Lemon Drop Cocktail photographed above in the Bird Cocktail Glass), mocktails, and tea. You can even drizzle a little over ice cream or pancakes.
Looking for more recipes with Meyer Lemons?
Meyer Lemon Syrup Recipe
Adapted from The Flavor Bender
Meyer Lemon Syrup
- 1 1/2 cups (355 milliliters) fresh Meyer lemon juice divided
- 1 1/2 cups (300 grams) refined white sugar
- 3 strips Meyer lemon peel
- 1 teaspoon vanilla extract optional
- In a medium saucepan, combine the granulated sugar and 1 cup (240 milliliters) of the Meyer lemon juice.
- Bring the mixture to a boil.
- Once the sugar has dissolved, reduce heat to a simmer, add the lemon strips, and cook, stirring occasionally, until the liquid starts to thicken slightly, 10-15 minutes.
- Remove from heat, cover the saucepan, and set aside at room temperature for 15 minutes to steep.
- Stir in the remaining 1/2 cup (120 milliliters) Meyer lemon juice and vanilla extract.
- Strain the syrup through a fine mesh sieve.
- Transfer the syrup to an airtight container once cooled and refrigerate for up to 2 weeks.