Versatile Lemon Syrup (Korean Lemon Chung)

Versatile Lemon Syrup (Korean Lemon Chung)

This recipe for lemon syrup (Korean lemon chung) is simple to prepare—all you need is a few ingredients to get started! A versatile recipe, lemon syrup can be used it in hot lemon tea, cold lemonade, or to create savory dishes.

Course Condiment, Sauce

Cuisine Korean

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Keyword cheong recipes, homemade lemon syrup, Korean fruit preserves, Korean lemon syrup, Korean tea recipes, lemon cheong, lemon syrup, natural sweetener

Prep Time 25

Total Time 25

Servings

Calories 173

Author Hyegyoung K. Ford

Equipment

16 oz canning jars

Ingredients

500 g lemon
500 g granulated sugar
baking soda to clean
salt to clean

Instructions

Put the glass jars or bottles in boiling water to sterilize and let them dry completely.
Wash lemons in cold water. Scrub with baking soda and rinse, then scrub with salt to remove the waxy coating. Rinse well and towel dry completely. Slice the lemons thinly, pick out all the seeds.
Mix lemon slices with sugar in a large mixing bowl. Pour the lemon and the sugary syrup in the prepared glass jars.
Store the syrup in a room temperature for 3 days, turning the jars upside down everyday to evenly distribute the sugar. Store them in a dark and cool place. Refrigerate the syrup once the jar is opened.

Notes

Avoid using a metal utensil to spoon up the syrup. That keeps lemon fresh without altering its taste. Also make sure your jars are fully dried without any moisture before you add the lemon and syrup. Otherwise the moisture can cause mold.

Nutrition