Meyer Lemon Spice Syrup


From our Heirloom 2013 Issue. 1 batch makes 1 pint.


Meyer Lemon Spice Syrup


For 1 Batch(es)


  • 4 large Meyer lemons
  • 1 cups sugar
  • 1/4 cups water
  • 6 allspice berries, roughly crushed

Meyer Lemon Spice Syrup Directions

  1. Zest one of the lemons before juicing it and reserve zest in a small bowl. Juice all of the lemons and strain the pulp from the juice. Measure the volume, adding more juice, if needed, to reach 1 cup.
  2. In a small saucepan, dissolve the sugar in the water over low heat. Bring to a boil until the bubbles are about the size of a dime (5 to 10 minutes) then remove from the heat. 
  3. Add the Meyer lemon juice to the sugar syrup and bring it back to a boil. Remove from the heat, decant into a just-washed pint jar and let cool. 
  4. Once the jar has cooled considerably, add the zest and allspice directly to the syrup. Cap the jar and allow it to infuse in the fridge overnight or for up to 3 days. 
  5. Strain the syrup and store in the refrigerator for up to 6 months. Enjoy in a soda, cocktail or add to an infused vinegar to make a shrub concentrate!

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