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A jar of lemon rind syrup sits in the foreground. In the background in a jar of lemon rind soda at the start of fermentation.
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No-Cook, Lazy Lemon Syrup Made From Rinds

Scale this simple, hands-off, no-cook syrup up or down, depending on how many rinds you have and how much syrup you want.
Prep Time15 minutes
Course: Condiment
Servings: 1 cup
Cost: $0.60

Ingredients

  • 1 pound juiced lemon halves (see Notes)
  • ½ pound granulated sugar
US Customary - Metric

Instructions

  • Cut each juiced lemon half into four pieces. In a non-reactive bowl (stainless steel, glass or ceramic), toss the lemon rinds with the sugar. Cover with a plate or lid and let rest overnight.
  • Place a sieve over a bowl and strain the syrup. Bottle and store the syrup in the refrigerator, where it will keep for at least a month.

Notes

  1. If you don’t own a scale, a pound of cut lemon rinds amounts to approximately 4 cups. Half a pound of sugar equals about 1 cup.
  2. If you'd like to make a large batch of syrup but don't have enough lemon rinds, as you juice lemons, store the rinds in the freezer until you have accumulated enough to make the amount of syrup you want. Allow the rinds thaw before prepping the syrup.
  3. This recipe also works with strawberry tops, mango pits and peels and scraps of other fruits with a high water content.