Lemon Syrup


  1. Lemon Juice – 2 cups
  2. Lemon Zest – 2 tablespoons
  3. Sugar – 1 cup
  4. Water – ½ cup


Zest the lemons and then juice them. In a small saucepan, boil the sugar, water and lemon zest until the sugar dissolves, then stir in the fresh lemon juice and remove from heat. Allow the mixture to cool and strain out the zest. This syrup should be refrigerated.

This can be done with any citrus fruit.

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Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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