No-Cook Lemon Syrup

By 1For_Him

https://www.seriouseats.com/recipes/2016/03/fresh-lemon-syrup-recipe.html

Ingredients

• 15 15 1/2 425g) 6 12 cups; 425g) "used" lemon rinds, from 6 medium lemons or 12 Meyer lemons (see note)
• 7 7 200g) ounces (1 cup; 200g) sugar

Preparation

Step 1

1.
Cut each lemon into a few chunks and toss with sugar in a large glass, ceramic, or stainless steel mixing bowl. Cover tightly and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 3 hours (or up to 12 if timing is an issue).

2.
Using a cheesecloth-lined or fine-mesh stainless steel strainer set over a nonreactive bowl, strain syrup. Working in batches, transfer rinds to a stainless steel potato ricer and squeeze to release any extra syrup, allowing it to pass through strainer into bowl; discard rinds. Refrigerate syrup for up to 3 months in a glass bottle or pint jar.

Clearly more sugar than water, and thus amenable to recipes that won't tolerate any significant quantity of water or juice. Like, say, whipped cream.