Lemon Syrup (Korean-style Lemon Cheong)
30 mins prep40 mins cook
This Korean-style lemon syrup is easy to make and can be used in many ways. Lemon syrup can be used for hot lemon tea, refreshing lemonade soda with seltzer, salad dressings, or even savory marinades!
0 servings
What you need
Instructions
Sterilize your jars/containers. Place your jars upside down in boiling water for 3-5 minutes and let them completely dry. Clean your lemons. In a large bowl, soak your lemons in baking soda and water for 10-15 minutes. Drain and rinse under cold water. Sprinkle coarse salt over the lemons and rub the lemons to remove the waxy coating on the peels. Drain and rinse the lemons one more time. Soak the lemons in hot water. Pour hot water over the lemons and allow them to soak for about 5 minutes. This blanches the lemons, making the peels softer. Dry your lemons. Wipe the lemons dry using a kitchen towel. Slice them up. Thinly slice the lemons and remove any seeds. Assemble. Place a layer of lemon slices at the bottom of a sterilized jar. Pour a layer of sugar over the lemon slices. Repeat this step, alternating between lemon slices and sugar. Use equal parts lemons to sugar, so a 1:1 ratio! (example: 1 lb. lemon: 1 lb sugar) Seal and store. Store the lemon syrup jars at room temperature for 3 days. After 3 days, transfer the jars to the refrigerator. They can last up to 6 months in the fridge.View original recipe