This is a great recipe, by the way. I use a lot of lemons, so I just put them right in the jar in the fridge. I have three going - one also scented with rosemary leaves, a lime version scented with mint leaves and a plain lemon one. Will be playing with other flavors, for sure.
One thing to mention: it takes me quite a bit longer to produce the syrup than it does the Serious Eats team, following their instructions. I reach in a couple times per day to press down on the halves, to stir the sugar at the bottom, etc. until it has actually turned to syrup, which takes 2-3 days for me, at least. I press down and stir again every time I add more lemon halves.
Also, while on the subject of spent lemon halves: the pips are full of pectin, so when I drain the syrup, I always reserve the pips, in enough syrup to cover, and keep them in the fridge for the next time I make jam. Then I place the syrupy pips in a small cheesecloth bundle tied with twine, squeeze it out thoroughly over the jamming kettle, and then drop the bundle into the jam. I add whatever syrup is in the jar as well.
Also, before tossing the used halves into the compost bin, I drop them all into a mason jar with a cup or so of cold water, squeeze each one a bit to eek out whatever flavor may remain, shake the jar and add a few ice cubes - a remouillage, if you will, of light lemonade. ;o)
I recommend that you do not use a food site's own bookmarking/favoriting system. Even if you read a handful of food sites, after a while it all becomes a big blur.
I use Evernote for clipping food articles and recipes. That way, I don't need to remember which site it came from, I just fire up Evernote. I signed up for Evernote in 2009 and didn't do anything with it until 2014 when I discovered it was good for clipping web articles. There are other services that provide the same functionality, Evernote isn't the only one. The point is to have a centralized repository of recipes and notes, not scattered all of the World Wide Web.
If there's an article or recipe you can't imagine living without, it would be wise to print it out or export to a PDF and store it in multiple places (cloud services like Dropbox, your computer, a binder, your e-mail).
4 Comments
One thing to mention: it takes me quite a bit longer to produce the syrup than it does the Serious Eats team, following their instructions. I reach in a couple times per day to press down on the halves, to stir the sugar at the bottom, etc. until it has actually turned to syrup, which takes 2-3 days for me, at least. I press down and stir again every time I add more lemon halves.
Also, while on the subject of spent lemon halves: the pips are full of pectin, so when I drain the syrup, I always reserve the pips, in enough syrup to cover, and keep them in the fridge for the next time I make jam. Then I place the syrupy pips in a small cheesecloth bundle tied with twine, squeeze it out thoroughly over the jamming kettle, and then drop the bundle into the jam. I add whatever syrup is in the jar as well.
Also, before tossing the used halves into the compost bin, I drop them all into a mason jar with a cup or so of cold water, squeeze each one a bit to eek out whatever flavor may remain, shake the jar and add a few ice cubes - a remouillage, if you will, of light lemonade. ;o)
I use Evernote for clipping food articles and recipes. That way, I don't need to remember which site it came from, I just fire up Evernote. I signed up for Evernote in 2009 and didn't do anything with it until 2014 when I discovered it was good for clipping web articles. There are other services that provide the same functionality, Evernote isn't the only one. The point is to have a centralized repository of recipes and notes, not scattered all of the World Wide Web.
If there's an article or recipe you can't imagine living without, it would be wise to print it out or export to a PDF and store it in multiple places (cloud services like Dropbox, your computer, a binder, your e-mail).
Good luck.
http://www.seriouseats.com/recipes/2016/03/fresh-lemon-syrup-recipe.html
How did I find this? I used the search parameters "lemon syrup used lemon" at Google.
Enjoy!