Enjoy this homemade Meyer lemonade syrup any time of the year. This beautiful syrup is great for canning or freezing for later use.
You’ve heard the saying, “if life gives you lemons, make lemonade.” Well, I was given abundant Meyer lemons, so I made Meyer lemonade syrup with it. I can surely say that these lemons offered a rewarding outcome just like the wise saying.
I love homemade lemon drinks made with fresh lemons. That is to say, I love Korean-style lemonade made with Korean lemon syrup, which uses the whole lemon (minus the seeds). On the other hand, this Meyer lemon syrup brings a different flavor to the all-time favorite refreshing drink.
Don’t you just love the bright yellowness of this syrup? Looking at the gorgeous color of the Meyer lemon brings me a smile, even the weather outside is depressingly grey in the middle of February.
What Are Meyer Lemons?
A Meyer lemon looks like a hybrid between a lemon and a mandarin orange. As you can see from their appearance, their skin is smoother and has a orange colored hue compared to regular lemons. They are actually a hybrid and originated from China.
The pulp also has deeper yellow color, and it has a different, intense flavor. It’s less sour, and even has a slight sweetness to it–but still not sweet enough to eat as is, though. However, I have seen people using slices of Meyer lemon in salads. Many use Meyer lemons in a variety of baked goods.
Unfortunately, Meyer lemons are only available seasonally, unlike regular lemons that are available year-round. You can see them in U.S. grocery stores between December and May. So, if you see them, grab a bag. You will find a plenty of lemon recipes with these lovely lemons.
Recipes You Can Make with Meyer Lemons
I made fresh Meyer lemonade syrup and canned it. By doing so, I will be able to store it in the pantry until the summer months. Now I can enjoy a glass of lemonade whenever I want. How neat is that?
Obliviously, you can make this lemonade syrup with regular lemons as well. You might need to add a little more sugar since regular lemons are more sour than Meyer lemons.
Canning Or Freezing
There are three different ways to store homemade lemon syrup.
- Keep the syrup in the fridge — 1 week.
- Freeze the syrup — 3 months
- Can the syrup — 1 year
If you are making a small amount, just store it in the refrigerator and consume within a week. Freezing is a good method that keeps its vibrant colors of the syrup.
Want to make a ton of syrup? Then I would recommend canning. It is not that difficult and allows the longest storage time. As a result, you will be able to enjoy this lemonade in the summer when Meyer lemons are not available.
Sterilize Your Canning Jars
It’s important to sterilize your canning jars before canning the syrup. Simmer the canning jars, rings and lids in hot boiling water for 10 minutes. Remove and let them cool and dry out on a clean kitchen towel.
If sterilizing canning jars is not your thing, use any clean jars and freeze the syrup. Just pour the syrup directly into the jars and put them in the freezer. Make sure your syrup is completely cooled before you put it in the freezer, though.
Whether your homemade lemonade syrup is canned or frozen, make sure to store the leftover syrup in the refrigerator once it is opened. Try to consume within a week. (I don’t think that will be a problem!)
Homemade Lemonade Syrup
- Juice your Meyer lemon to make about 2-1/2 cup (I used about 3 lbs of Meyer lemons).
- Strain the juice through a fine mesh to catch any seeds or pulp.
- This amount will fill two 16-oz size canning jars.
- Mix 2-1/2 cup of Meyer lemon juice and 2 cups sugar in a pot over medium heat.
- Whisk the mixture and simmer until the sugar dissolves.
- When the syrup starts to boil, remove from heat.
- Pour syrup to the prepared jars, leaving about 1/2 inch from the top. Make sure to wipe clean the rims of the jars.
- Cover with lids and tighten. Put the jars back into the simmering water and boil for 5 minutes. You should hear the lid making a popping sound. That’s a good sign that your jars are well sealed.
Making Lemonade With Meyer Lemon Syrup
I like a 4:1 ratio, which means 1 cup of water to 1/4 cup of syrup. You can adjust the intensity of your lemonade by adding or reducing the syrup according to your preference. Enjoy!
If you like this post or have tried this recipe, please rate it below by clicking stars in the comment section. Stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates.
Meyer Lemonade Syrup
Equipment
- 16 oz canning jars
Ingredients
- 3 lb Meyer lemon about 2 1/2 cup lemon juice
- 2 cups sugar
Instructions
- To sterilize the canning jars, separate jars, lids, and rims. Put them in a boiling water and simmer for 10 minutes. Remove from the water and let them cool and dry on a clean kitchen towel.
- Juice your Meyer lemon to make about 2-1/2 cup. Strain the juice in a fine mesh to catch any seeds or pulp; discard them.
- Mix 2-1/2 cup of Meyer lemon juice and 2 cups sugar in a pot over medium heat. Whisk the mixture and simmer until the sugar dissolves. When the syrup starts to boil, remove from heat.
- Pour syrup to the prepared jars, leaving about 1/2 inch from the top. Make sure to wipe clean the rims of the jars.
- Cover with lids and tighten. Put the jars back into the simmering water and boil for 5 minutes. You should hear the lid making a popping sound. That's a good sign that your jars are well sealed.
- Let the jars cool, and store in a dark place up to 1 year.
- To make 1 serving of lemonade, mix 1/4 cup of syrup to 1 cup of water. Add ice and enjoy!
I am not a fan of lemonade, but adore meyer lemons tremendously!
I do also love the flavor of Meyer lemons. They are great for many uses.
Meyer lemons are SO good! My favorite lemon. This looks terrific — such a great recipe. Thanks!
What an amazing idea! Meyer lemons are definitely on the ‘rarer’ side of things to find here in upstate New York, but you better believe I’ve got my eye out for a bag now. The thought of making the syrup and then saving it to make lemonade later sounds great – especially since I’m imagining sitting outside drinking said lemonade in the warm sun! Love this recipe, Holly! It’s going on the to-make-soon list!
I wish Meyer lemons are available all the time. I love the orange-ish lemony flavor of them.
I can picture myself sipping a cold glass of lemonade in my front porch during the hot summer. It’s great to preserve the Meyer lemononade syrup until then.
Hope you get to find these lovely lemons soon.
Such a vibrant colour! Plus, I just love lemons! So many delicious uses for this syrup 🙂
Thank you, Dawn. I just love the deep yellow color that Meyer lemons add in the syrup.It tastes great, too!
This lemon syrup is so beautiful, and the overall photo styling and light is bright and refreshing. It basically screams that spring is inevitably coming (However, it’s not clear when it arrives to Canada, maybe in June lol). Also, I’ve never heard of Korean lemon syrup, but using the entire lemon sounds awesome – the zest must add some subtle bitterness (If not the bitterness, more aroma for sure!) that nicely balances out the sweetness. I’ll definitely give this idea a try when summer arrives to Canada (Maybe, around August haha).
Thank you, Ben. You are right, Korean lemon syrup includes the zest, and it adds a little bitterness to it. But there are so much sugar to preserve the syrup, so it actually balances it very well. Hope summer arrives soon in Canada. You live in a great place!
The colour of these Meyer lemons is gorgeous! You’re so lucky! Love how you made it into a beautiful syrup. My kids have been wanting to set up a “pretend” lemonade stand… ahha, if I show them this, they’ll definitely beg me to get lemons. Great recipe!
Hope you get to find a bag of these gorgeous Meyer lemons. They are so many recipes you can use with them. I love the deep yellow color it adds to the lemonade. Kids would love it!