Prepare a boiling water bath canner and four half-pint jars.
Juice the lemons and measure out 2 1/2 cups of juice. Pour it into a saucepan and add the sugar.
Stir to combine, bring to a boil and simmer for two minutes.
Funnel into the prepared jars, wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and let cool. Sealed jars are shelf stable for up to one year
Farmer Rob loves tart food, and happily peels a lemon and enjoys eating the whole thing as most people would an orange, nary a trace of puckered lips or scrunched eyes to be seen. I enjoy cooking with lemons but that’s where it stops until I discovered Meyer lemons. Smaller and with thinner skins than conventional lemons, Meyer lemons are a cross between a mandarin and an orange. Now I happily squeeze one into my mug, top it up with hot water and a spoonful of honey and enjoy a sunny tasting beverage on dark winter mornings. Consider this syrup a lemonade concentrate that can be added to tea or sparkling water, crafted into all kinds of cocktails, but best enjoyed as a summer lemonade with sweet local strawberries. It’s easy to make it shelf-stable, so take the time to put away a few jars to enjoy on a summer’s day.
Now that you have your Meyer Lemon Simple Syrup, what to do with it? Try adding it to sparkling water, Healthy Hooch kombucha, or use it in homemade cocktails. You can even give it as a gift!