Tested and Perfected by Food and Wine

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.