Roasted-Lemon Syrup

1. 1

   Halve the lemons and remove the seeds.

2. 2

   Make 2 slits along the membranes of each half and stuff a dried bay leaf into each slit.

3. 3

   Set the lemons cut side up on a baking sheet and bake in a 250 oven for 2 hours.

4. 4

   Transfer the roasted lemons to a glass measuring cup and add the Simple Syrup.

5. 5

   Cover and refrigerate overnight.

6. 6

   Strain the syrup into an airtight container, squeezing the juice from each lemon, and refrigerate for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.