Lemon Simple Syrup Recipe

Last Updated on August 18, 2025 by Rakiya

Bright, zesty, and versatile, this lemon simple syrup recipe adds a citrusy kick to drinks, desserts, and more. Made with just 3 ingredients in under 10 minutes!

Since I got into making mocktail recipes, I have started to realize the importance of have syrups on hand. I find that it cuts down time I would’ve spent squeezing or having to muddle fresh fruits to the juice out of them. Another advantage of making your own syrups, is that you get to keep some in storage when the fruit or herb in some cases are going out of system. And lastly, I prefer to use my homemade syrups because I know exactly what’s in it. I try to eat as healthy as possible and avoid foods and ingredients with a preservatives, artificial colors and flavorings. 

This homemade lemon simple syrup is perfect- it’s sweet, flavorful, fresh and full of lemon essence and you know why? The addition of lemon peels! Lemons actually hold more flavor and essence in their peel than the actual juice from the fruit. If you want a similar syrup with a more tart flavor, try this lime one.

Ingredients for lemon simple syrup

Fresh unwaxed lemons: I prefer to use unwaxed lemons whenever I will be including the peel or zest in the recipe. It helps me make sure I’m keeping the ingredients as clean as possible. But, if you can’t get your hands on them, it’s fine to use waxed lemons but scrub them thoroughly with salt. 

White granulated sugar: to keep the taste of the lemon syrup as lemony as possible, I’ve chosen to use plain white sugar. 

Water: still or tap water is also required to dilute the juice and balance the syrup’s consistency.

How to make lemon simple syrup

Wash 4 medium lemons thoroughly in some salt and/or vinegar. Use a peeler or a paring knife to remove the peel of one of the lemons and add it into a small saucepan (or lemon zest if using). Try not to get too much of the white parts (the pith) because it could make your syrup bitter. 

Next, cut all the lemons into halves and use a lemon squeezer to get all the juices out then add them into the pan. Next add 3/4 cup of water and 1/2 cup of sugar and let the mixture simmer for about 15 minutes and the sugar melts. Do not boil. 

Carefully strain with a mesh strainer and let it cool for an hour or till room temperature. Transfer into a syrup bottle and keep it in the fridge. It will thicken a bit as it cools. Use it within 2 weeks. Also, if it helps, you can label the syrup by writing the date on a tape and stick it on the bottle so you know when to use it by. 

Things you can do with lemon simple syrup

My favorite way to use it by topping it with some still or sparkling water and some ice and you have a fresh lemonade.

You can use this lemon syrup to moisten layer cakes before frosting. A lot of bakers rely on syrups as flavor enhancers.

Add them to your mocktails and drink recipes whenever the recipe calls for lemon juice.

Stir it into ice tea for a lemony twist.

You can also blend it into smoothies for a fresh taste. 

A few notes

The white parts of lemon rind holds a lot of bitter taste and flavors so try not to get much of it when peeling the lemons. 

And if you are unable to get the peels, it’s okay to replace with the zest of 1 lemon instead.

Use an airtight syrup bottle to store it so that the syrup will stay fresh for as long as possible.