Crispy Fried Devon Ham – Perfect Snack or Side Dish

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Lemon Syrup (Korean Lemon Chung) – Sweet, Tangy, and the Perfect All-Season Drink Base

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If you’ve ever wanted a natural, refreshing, and versatile syrup that brightens any drink or dish, Korean lemon chung (레몬청) is the answer. This sweet and tangy syrup is made by preserving lemons in sugar, creating a concentrated citrus base that can be enjoyed hot in winter or cold in summer. From soothing lemon tea to sparkling lemonade, this Korean pantry staple transforms simple moments into something special.

In Korea, fruit preserves like lemon chung have long been part of homemade remedies and everyday cooking. Traditionally, families prepare fruit syrups with seasonal produce, sealing the freshness in jars for months to come. Lemon chung is particularly beloved for its bright, zesty flavor and versatility—you can mix it into hot water on chilly days for a soothing tea, or stir it into sparkling water for a refreshing summer drink. Beyond drinks, it can be drizzled over yogurt, pancakes, or even used as a glaze for baked goods. Lemons are also packed with vitamin C and antioxidants, making this syrup both delicious and nourishing. For best results, choose fresh, firm, and unwaxed lemons, and always ensure your jars are fully sterilized to prevent mold. Properly stored in the refrigerator, lemon chung can last for months, developing a deeper flavor as it matures.

Key Ingredients & Their Roles

  • Lemon → Provides the tangy citrus flavor and natural vitamin C. The peel adds fragrance and slight bitterness for balance.
  • White sugar → Acts as both a sweetener and preservative, drawing out lemon juice and creating the syrup base.
  • Sterilized glass jars → Prevent spoilage and mold by ensuring a clean environment.
  • Hot water (for sterilizing) → Critical step to eliminate bacteria and extend shelf life.








Lemon Syrup (Korean Lemon Chung) Recipe Details

📌 Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes | Cuisine Type: Korean
📌 Calories (Estimate): 50–60 kcal per tablespoon | Serving Size: Makes approx. 1.5–2 L of lemon syrup


📝 Ingredients:

  • Lemons – 1 kg (2.2 lbs), thinly sliced, seeds removed

  • White sugar – 1 kg (2.2 lbs)

👉 The key is a 1:1 ratio of lemon to sugar by weight. If you want to make a smaller batch, just use equal parts lemon and sugar (e.g., 500 g lemon + 500 g sugar).


👨‍🍳 Instructions

  1. Sterilize jars

    • Place clean glass jars and their lids into a large pot.

    • Fill the pot with enough water to fully cover the jars.

    • Bring the water to a boil and let the jars boil for 10 minutes. (Lids only need about 5 minutes, so you can remove them earlier with tongs.)

    • Using sterilised tongs, carefully remove the jars and lids.

    • Place them upside down on a clean towel or drying rack to air-dry completely. (Any moisture left inside can cause mold.)

  2. Prepare lemons

    • Wash lemons thoroughly. If store-bought, scrub with baking soda to remove wax and rinse well.
    • Slice lemons thinly, removing all seeds to avoid bitterness.

  3. Mix with sugar
    • In a large mixing bowl, layer lemon slices with sugar, gently mixing to coat evenly.
  4. Fill jars
    • Transfer the lemon–sugar mixture into sterilized jars.
    • Press down lightly to remove air pockets and ensure lemons are submerged in syrup as the sugar dissolves.
  5. Store
    • Seal jars with clean lids and refrigerate.
    • Let sit for at least 2–3 days before using. The sugar will fully dissolve, creating a sweet, tangy syrup.


✅ How to Enjoy

  • Add 2–3 spoonfuls of syrup to hot water for a soothing lemon tea.
  • Mix with cold sparkling water for homemade lemonade.
  • Use as a topping for yogurt, pancakes, or desserts.
  • Drizzle into salad dressings or marinades for a citrusy twist.

Tips & Ingredient Substitutions

  • Sugar alternatives: You can replace some sugar with honey, but keep at least half sugar for preservation.
  • Organic lemons are best since you’ll be eating the peel.
  • Time-saving tip: Slice lemons with a mandoline for even thickness.
  • Storage tip: Always use a clean, dry spoon to scoop syrup to avoid contamination.

Frequently Asked Questions (FAQ Section)

Q1. Can I make lemon chung ahead of time?
Yes! In fact, it’s best made ahead—flavors deepen after a few days in the fridge.

Q2. How long does lemon chung last?
If stored properly in the refrigerator, it can last up to 3–4 months.

Q3. Can I use brown sugar instead of white sugar?
Yes, but it will change the color and flavor, giving it a deeper caramel note.

Q4. What should I do if mold appears?
Unfortunately, if mold develops, it’s safest to discard the batch.

Q5. Do I have to refrigerate it?
Yes—refrigeration is key for preventing spoilage.

Wrap-Up 

This Korean lemon syrup (lemon chung) is more than just a sweet preserve—it’s a little jar of sunshine you can enjoy all year round. Whether you sip it as a warm tea on a rainy day or turn it into sparkling lemonade on a summer afternoon, this syrup is both comforting and refreshing. I’d love to hear how you enjoy your lemon chung—do you prefer it hot or cold? Share your version in the comments below! 🍋

👉 Looking for another refreshing recipe? Check out my Super Easy Noodle Lettuce Salad for a light and vibrant pairing.

Keywords (키워드)

lemon syrup recipe, Korean lemon chung, how to make lemon syrup, preserved lemon in sugar, Korean fruit syrup, 레몬청, 레몬청 만들기, 과일청, 레몬 시럽, 한국식 레몬차


 

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