I had been testing my old BBQ joint lemonade recipe – scaling it down to cookbook size – when I realized I had a ton of juiced lemon rinds. I’ve always hated food waste so did some research to see if I could make something with the rinds. I discovered this great oleo-saccharum hack on Serious Eats. Essentially, you macerate the rinds in white sugar for several hours yielding a no-cook syrup that has a beautiful floral lemon flavor. I definite upgrade from the usual “juice in cooked syrup” flavor.
No-Cook Lemon Syrup
My recipe for this syrup is 2 parts lemon rind to 1 part white sugar by weight. If you have 24 ounces of rinds – you’ll need 12 ounces of sugar. I cut the juiced rinds into quarters to increase surface area. Place cut rinds in a bowl and sprinkle with sugar. Stir to thoroughly coat rinds – no water or cooking needed. Cover and let sit on the counter for 4 hours stirring every 45 minutes or so.
Strain syrup through a fine mesh strainer. Return rinds to the bowl. Working in batches, place some of the rinds in the strainer and press with a spoon to get any remaining syrup and oils.
The Lemon Glow is my non-potent take on Limoncello. The bright citrus oil of the lemon shines through and the float of spiced cherry add a spicy fruity counterpoint to the tartness of the lemon.
Lemon syrup, Woodford Reserve Spiced Cherry bitters, seltzer
Makes 1 drink
2 ounces lemon syrup
Woodford Reserve Spiced Cherry Bitters
Take a 12oz glass and add 3 – 4 ice cubes. Pour 2 ounces of lemon syrup over the ice. Top off with cold seltzer. Stir. Finish with a 2 dropper measures of spiced cherry bitters.