The homemade lemon syrup is a perfect keeper recipe which I learned from my athai many years back. My grandmother used to make this during summers and keep this inside the refrigerator. Whenever guests come, it is easy for us to serve this by just mixing it with water. Even my perimma, my mom’s elder sister makes this and we used to enjoy this daily during our summer vacation. This is a very simple syrup made using sugar, ginger, and fresh lemon extract. We are boiling sugar syrup along with ginger till it reaches one string consistency. Then we are adding the fresh lemon syrup to this. This stays good for 2 months in the refrigerator. If you ask me whether we can replace sugar with jaggery, the answer is no. Jaggery will not stay good for a long time. Also, check out the watermelon sharbat, Shikanji, Gooseberry lemonade, Nanari sarbath, Basil lemonade.
Peel the skin of the ginger and crush it roughly in a mortar and pestle.Put sugar, water, and ginger pieces in a vessel and boil.
Let the sugar comes to one string consistency
Put off the flame, cover it and allow this to completely cool.Discard the ginger. Add a pinch of salt.
Filter the fresh lemon juice. I used Indian lemons.Add this to the sugar syrup.
Lemon syrup is ready.
Store this in a clean glass bottle.While serving add 2-3 tbsp of lemon syrup to 1 cup of water.Mint leaves can be added while serving and fresh lemon wedges can also be added while serving.You can soak little sabja seeds for 15 mins and add this to the fresh lemonade while serving.
Ongoing event CC:Vegan Diet – Plant Based Food I have an award for you. please collect it from my blog. 🙂 As i was not well known about the ready made storage of the stuff but now i will make a lot of it and store for at about 7 days. So when feel to have refreshingly stuff will opt for this. Thanks for the update.
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