Preserved Lemons in Syrup with Vanilla and Mint

Lemons in Syrup are a beautiful, aromatic preserve made by simmering fresh lemon slices in a homemade sugar syrup infused with vanilla and mint. This recipe yields sweet, tart slices and syrup that can be used in cocktails, desserts, or simply served over ice cream or yogurt. It's a perfect way to preserve lemons with a twist of sophistication.

What Are Lemons in Syrup?

Lemons in syrup are thin slices of lemon simmered in a sugar solution until tender and translucent. This preserves their vibrant flavor while mellowing the acidity. The process also creates a flavorful lemon-infused syrup that can be used for both sweet and savory dishes. Enhanced with vanilla extract and fresh mint, this version adds an herbal and floral note to the traditional Italian or Mediterranean preserve.

Why Everyone Will Love This Recipe

• Sweet and tangy: A delicious balance of zesty lemon and sugary syrup.
• Versatile uses: Use the lemons or syrup in tea, cakes, drinks, or glazing meats.
• Naturally shelf-stable: Made for canning or refrigerating with a vacuum seal.
• Elegant presentation: Great as a homemade gift in sterilized jars.

Pro Tips for the Best Lemons in Syrup

1. Use organic lemons: Since the peel is used, opt for untreated, unwaxed fruit.
2. Slice evenly: Uniform slices cook more consistently and look prettier in jars.
3. Sterilize jars properly: For longer shelf life and safety.
4. Let the syrup thicken slightly—don’t overboil or the lemons will caramelize.

Frequently Asked Questions

How Should I Use Lemons in Syrup?

Serve over pancakes, drizzle the syrup into tea or cocktails, or spoon onto cakes, yogurt, or ricotta toast.

Can I Add Other Flavors?

Yes! Try cinnamon sticks, star anise, or rosemary for different aromatic profiles.

How Long Do They Last?

Stored properly in sterilized jars, they last up to 3 months in the fridge.

Can I Use Limes Instead?

Absolutely—this method works with limes, oranges, or a mix of citrus.

Are These Edible Whole?

Yes! The lemon rind softens during cooking and becomes tender and sweet.

How to Freeze

Not recommended—freezing affects the texture of the lemon slices. Stick to canning or refrigerated storage for best results.

How to Store

Pour hot syrup and lemons into sterilized jars, add the flavorings, and seal tightly. Invert the jars for 5–10 minutes to vacuum seal. Store in a cool, dark place or refrigerate. Once opened, keep refrigerated and consume within 2 weeks.

How To Make Lemons In Syrup

Parboil the lemons: Slice the lemons thinly and boil them in water for 15 minutes to soften and reduce bitterness. Drain and set the lemons aside.

Make the syrup: In the same pan, combine the lemon water and sugar. Stir over medium heat until sugar dissolves completely.

Simmer the lemons: Return the lemon slices to the syrup and boil gently for another 15 minutes until they appear translucent.

Jar the lemons: Pour hot lemon slices and syrup into sterilized jars. Add a few mint leaves and a drop of vanilla extract to each.

Seal and cool: Close jars tightly and invert for 5–10 minutes to ensure a vacuum seal. Let cool completely before storing.