Begin by juicing two to three large lemons to yield around half a cup of fresh lemon juice. For an added layer of lemony flavor, zest one of the lemons before juicing.

In a medium saucepan over medium heat, combine the sugar and water. Stir occasionally as the mixture heats until the sugar is fully dissolved and the liquid turns clear.

Remove the pan from heat. Slowly whisk in the fresh lemon juice or use lemon extract as a substitute if preferred. If you’re using zest, add it here for an extra punch of flavor.

Allow the syrup to cool to room temperature. This helps the flavors meld while thickening the texture slightly.

Once cooled, strain out the zest if used, and pour the syrup into a clean, airtight container or bottle.

Store your lemon syrup in the refrigerator for up to three weeks.