Home DESSERTS Lemon Syrup (Korean Lemon Cheong)

Lemon Syrup (Korean Lemon Cheong)

by Yejiskitchenstories

This Korean-style lemon syrup is easy to make and can be used in many ways. Lemon syrup can be used for hot lemon tea, refreshing lemonade soda with seltzer, salad dressings, or even savory marinades!

What is Lemon Cheong (레몬청)?

Chung/Cheong (청) means ‘preserved with sugar’ and is usually canned so it can last longer. Cheong can be made with other fruits such as Asian plums, muscadine grapes, and other citrus fruits.

What you’ll need to make Korean-style Lemon Syrup:

  • Lemons: I try to find lemons with thin peels. Those are more likely to have less rind, which produces a bitter taste.
  • Sugar: white granulated sugar is typically used, but you can use other sugar alternatives such as monk fruit, stevia, or even honey.
  • Baking soda and salt: used to clean the lemons.

How to make Lemon Syrup:

This versatile lemon syrup is easy to make and can be used for teas, lemonades, or when cooking!

  1. Sterilize your jars/containers. Place your jars upside down in boiling water for 3-5 minutes and let them completely dry.
  2. Clean your lemons. In a large bowl, soak your lemons in baking soda and water for 10-15 minutes. Drain and rinse under cold water. Sprinkle coarse salt over the lemons and rub the lemons to remove the waxy coating on the peels. Drain and rinse the lemons one more time.
  3. Soak the lemons in hot water. Pour hot water over the lemons and allow them to soak for about 5 minutes. This blanches the lemons, making the peels softer.
  4. Dry your lemons. Wipe the lemons dry using a kitchen towel.
  5. Slice them up. Thinly slice the lemons and remove any seeds.
  6. Assemble. Place a layer of lemon slices at the bottom of a sterilized jar. Pour a layer of sugar over the lemon slices. Repeat this step, alternating between lemon slices and sugar. Use equal parts lemons to sugar, so a 1:1 ratio! (example: 1 lb. lemon: 1 lb sugar)
  7. Seal and store. Store the lemon syrup jars at room temperature for 3 days. After 3 days, transfer the jars to the refrigerator. They can last up to 6 months in the fridge.

Ways to use Lemon Cheong:

  • Add to teas as a refreshing sweetener
  • Add to water to make a warm lemon tea
  • Make lemonade using this lemon syrup
  • Make lemon-flavored soda using lemon syrup and seltzer
  • Use lemon syrup in marinades in place of sugar or sweetener
  • Drizzle over greek yogurt
  • Drizzle over french toast or waffles

Watch how to make Lemon Syrup (Lemon Cheong)

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If you enjoyed this recipe, check out some of my other dessert recipes!

I hope you enjoy these sesame garlic noodles! Please leave me a star rating and comment to let me know your thoughts! Happy cooking, xoxo!!

Lemon Syrup (Korean-style Lemon Cheong)

Serves: Makes 30 oz. Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 4 voted )

Ingredients

For cleaning lemons: 

  • baking soda
  • coarse salt

For Lemon Cheong: 

  • 2 lbs lemons, thinly sliced
  • 2 lbs sugar

Instructions

  1. Sterilize your jars/containers. Place your jars upside down in boiling water for 3-5 minutes and let them completely dry.
  2. Clean your lemons. In a large bowl, soak your lemons in baking soda and water for 10-15 minutes. Drain and rinse under cold water. Sprinkle coarse salt over the lemons and rub the lemons to remove the waxy coating on the peels. Drain and rinse the lemons one more time.
  3. Soak the lemons in hot water. Pour hot water over the lemons and allow them to soak for about 5 minutes. This blanches the lemons, making the peels softer.
  4. Dry your lemons. Wipe the lemons dry using a kitchen towel.
  5. Slice them up. Thinly slice the lemons and remove any seeds.
  6. Assemble. Place a layer of lemon slices at the bottom of a sterilized jar. Pour a layer of sugar over the lemon slices. Repeat this step, alternating between lemon slices and sugar. Use equal parts lemons to sugar, so a 1:1 ratio! (example: 1 lb. lemon: 1 lb sugar)
  7. Seal and store. Store the lemon syrup jars at room temperature for 3 days. After 3 days, transfer the jars to the refrigerator. They can last up to 6 months in the fridge.

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