Lemon syrup
Ingredients
- 1,361 gSugar
- 33 gEgg white
- 1,136 gWater
- 426 gLemon juice
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Sugar46%
- Water38%
- Lemon juice14%
- Egg white 1%
Ingredients by weight, heaviest at the bottom.
Method
Combine the powdered sugar, the whisked egg white and the water in a pan, mix thoroughly and place over the heat.
Once it comes to the boil, carefully skim off the froth.
As it starts to thicken, stir in the lemon juice, let it bubble for another thirty seconds, then remove from the heat.
When almost cool, strain it through a cloth, pour into bottles and seal with corks until needed.
Where this recipe comes from
From a published work: quantities come from Turabi Efendi, Turkish Cookery Book (1864); the method is written in our own words.
- Turabi Efendi, Turkish Cookery Book (1864)Accessed: November 4, 2026
Last changed: November 1, 2026