Lemon sour is still popular in Japan, but recently a new lemon sour called “HAKKO LEMOU SOUR” made of “fermented lemon” has appeared.
I tried to make “fermented lemon” but my attempt failed.
When I was looking at these poor lemons, I hit the idea to make lemon syrup made with only lemons and sugar.
So, I didn’t go with “Hakko Lemon Sour”, but I made the lemons turned into a delicious homemade lemon syrup for those who want to sweeten Japanese lemon sour.
Today, I want to share homemade lemon syrup, and I still want to try making “fermented lemon” someday.
This lemon syrup is really rich and so delicious with natural clean sweetness.
I am not bragging about or blogging about “homemade lemon syrup” deeper because it’s super easy to make and I think it is not so special to talk about.
Grab the organic non-wax lemons or pick up the fresh lemons from your yard, just make this!
- Use organic non-wax lemons because this recipe uses whole lemons.
- Sanitize a jar by boiling it or use boiled water
- Use sugar that you already have in your kitchen. I use brown raw sugar. (If you want vivid lemon-yellow color in the syrup, use white sugar.)
Homemade Lemon Syrup For Sour Cocktails
Equipment
- 1 clean jar
Ingredients
- 2 organic unwaxed Lemon
- raw cane sugar ** Equal amount of lemon
Instructions
- Wash and rinse lemons thoughtfully.
- Slice up lemons without peeling. *If you want to remove the biiter flavor, use peeled lemons.
- Line the bottom of a sterilized jar with sugar, alternating lemon slices with sugar.
- Cover lemon slices with sugar at the last and close with a lid.
- Place the jar in a cool and dark place or store it in a refrigerator.
- After a few days, mix once a day with a clean spoon. When the sugar is completely dissolved in about 1 to 2 weeks, it's done.
Notes
So, why not make lemon sour with this homemade lemon syrup?
Just add 1 teaspoon of homemade syrup to My popular Japanese-style lemon sour.
