Fresh Lemon Syrup Recipe
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Whether you're juicing standard supermarket lemons or their seasonal Meyer cousins, save the rinds for this vibrant yellow syrup. It's pure sunshine in a bottle, made from nothing but sugar dissolved by the acidic pulp—no cooking required! Since there's no added juice, it tastes more sweet than sour, but is balanced by the subtle bitterness of lemon oil.

I like saving citrus that I’ve juiced in a ziplock bag in my freezer for this. I mix together lemon, lime, and orange and use all of them together. This syrup is amazing in a cocktail, but also makes for a great lemonade/citrusade.