Meyer Lemonade Syrup

Enjoy this homemade Meyer lemonade syrup any time of the year. This beautiful syrup is great for canning or freezing for later use.

You’ve heard the saying, “if life gives you lemons, make lemonade.” Well, I was given abundant Meyer lemons, so I made Meyer lemonade syrup with it. I can surely say that these lemons offered a rewarding outcome just like the wise saying.

I love homemade lemon drinks made with fresh lemons. That is to say, I love Korean-style lemonade made with Korean lemon syrupwhich uses the whole lemon (minus the seeds). On the other hand, this Meyer lemon syrup brings a different flavor to the all-time favorite refreshing drink.

Don’t you just love the bright yellowness of this syrup? Looking at the gorgeous color of the Meyer lemon brings me a smile, even the weather outside is depressingly grey in the middle of February.

What Are Meyer Lemons?

A Meyer lemon looks like a hybrid between a lemon and a mandarin orange. As you can see from their appearance, their skin is smoother and has a orange colored hue compared to regular lemons. They are actually a hybrid and originated from China.

The pulp also has deeper yellow color, and it has a different, intense flavor. It’s less sour, and even has a slight sweetness to it–but still not sweet enough to eat as is, though. However, I have seen people using slices of Meyer lemon in salads. Many use Meyer lemons in a variety of baked goods.

Unfortunately, Meyer lemons are only available seasonally, unlike regular lemons that are available year-round. You can see them in U.S. grocery stores between December and May. So, if you see them, grab a bag. You will find a plenty of lemon recipes with these lovely lemons.

I made fresh Meyer lemonade syrup and canned it. By doing so, I will be able to store it in the pantry until the summer months. Now I can enjoy a glass of lemonade whenever I want. How neat is that?

Obliviously, you can make this lemonade syrup with regular lemons as well. You might need to add a little more sugar since regular lemons are more sour than Meyer lemons.

Canning Or Freezing

There are three different ways to store homemade lemon syrup.

• Keep the syrup in the fridge — 1 week.
• Freeze the syrup — 3 months
• Can the syrup — 1 year

If you are making a small amount, just store it in the refrigerator and consume within a week. Freezing is a good method that keeps its vibrant colors of the syrup.

Want to make a ton of syrup? Then I would recommend canning. It is not that difficult and allows the longest storage time. As a result, you will be able to enjoy this lemonade in the summer when Meyer lemons are not available.

Sterilize Your Canning Jars

It’s important to sterilize your canning jars before canning the syrup. Simmer the canning jars, rings and lids in hot boiling water for 10 minutes. Remove and let them cool and dry out on a clean kitchen towel.

If sterilizing canning jars is not your thing, use any clean jars and freeze the syrup. Just pour the syrup directly into the jars and put them in the freezer. Make sure your syrup is completely cooled before you put it in the freezer, though.

Whether your homemade lemonade syrup is canned or frozen, make sure to store the leftover syrup in the refrigerator once it is opened. Try to consume within a week. (I don’t think that will be a problem!)

Homemade Meyer Lemonade Syrup

1. Juice your Meyer lemon to make about 2-1/2 cup (I used about 3 lbs of Meyer lemons).
2. Strain the juice through a fine mesh to catch any seeds or pulp.
3. This amount will fill two 16-oz size canning jars.

1. Mix 2-1/2 cup of Meyer lemon juice and 2 cups sugar in a pot over medium heat.
2. Whisk the mixture and simmer until the sugar dissolves.
3. When the syrup starts to boil, remove from heat.
4. Pour syrup to the prepared jars, leaving about 1/2 inch from the top. Make sure to wipe clean the rims of the jars.
5. Cover with lids and tighten. Put the jars back into the simmering water and boil for 5 minutes. You should hear the lid making a popping sound. That’s a good sign that your jars are well sealed.

Making Lemonade With Meyer Lemon Syrup

I like a 4:1 ratio, which means 1 cup of water to 1/4 cup of syrup. You can adjust the intensity of your lemonade by adding or reducing the syrup according to your preference. Enjoy!

Meyer Lemonade Syrup

Prep Time: 25 minutes mins

Cook Time: 15 minutes mins

Enjoy this homemade Meyer lemonade syrup any time of the year by making it fresh, canning, or freezing it.

• 3 lb Meyer lemon, about 2 1/2 cup lemon juice
• 2 cups sugar

• To sterilize the canning jars, separate jars, lids, and rims. Put them in a boiling water and simmer for 10 minutes. Remove from the water and let them cool and dry on a clean kitchen towel.

• Juice your Meyer lemon to make about 2-1/2 cup. Strain the juice in a fine mesh to catch any seeds or pulp; discard them.

• Mix 2-1/2 cup of Meyer lemon juice and 2 cups sugar in a pot over medium heat. Whisk the mixture and simmer until the sugar dissolves. When the syrup starts to boil, remove from heat.

• Pour syrup to the prepared jars, leaving about 1/2 inch from the top. Make sure to wipe clean the rims of the jars.

• Cover with lids and tighten. Put the jars back into the simmering water and boil for 5 minutes. You should hear the lid making a popping sound. That’s a good sign that your jars are well sealed.

• Let the jars cool, and store in a dark place up to 1 year.

• To make 1 serving of lemonade, mix 1/4 cup of syrup to 1 cup of water. Add ice and enjoy!

To freeze the homemade lemonade syrup, you don’t need to sterilize the jars. Just pour syrup into the clean jars and let cool completely. Cover with lids and store in the freezer up to 3 months.
Once the jar is opened, store the leftover syrup in the fridge. Consume within a week.

Cuisine: American

Course: Drinks