I heard that lemon sour is still very popular in Japan, but today there is a new lemon sour called “Hakko Lemon Sour” that uses “fermented lemon”.
I was very curious and couldn’t stop myself to make homemade fermented lemon, however, I failed somehow.
Although it didn’t come out as “Hakko lemon” but I got a delicious homemade lemon syrup.
I am not going to talk about “lemon syrup” much, but this little information may help you.
- Use organic non-wax lemons because this recipe use whole lemons.
- Sanitize a jar with 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
- Sugar The same amount of lemons
- Wash and rinse lemons really well. Dry them out.
- Slice lemons. (I don't peel them.)
- Put sugar and place sliced lemon alternatively in a sterilized jar.
- Cover lemon slices with sugar at the last and close with a lid.
- Place the jar in a cool place or 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.
So, why not make lemon sour with this homemade lemon syrup!
Just add 1 teaspoon of homemade syrup into My popular Japanese-style lemon sour.