My F&W
quick save (...)

Roasted-Lemon Syrup

  • SERVINGS: Makes about 16 ounces
  • MAKE-AHEAD

Use this infused syrup for making the Lemony Laurel cocktail.

Plus: Ultimate Cocktail Guide

  1. 5 lemons
  2. 12 ounces Simple Syrup
  3. 20 dried bay leaves
  1. Halve the lemons and remove the seeds. Make 2 slits along the membranes of each half and stuff a dried bay leaf into each slit. Set the lemons cut side up on a baking sheet and bake in a 250° oven for 2 hours. Transfer the roasted lemons to a glass measuring cup and add the Simple Syrup. Cover and refrigerate overnight. Strain the syrup into an airtight container, squeezing the juice from each lemon, and refrigerate for up to 1 week.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.