This simple one-pot 2-ingredient recipe shows the simplest method for making caramelized lemon using either an instant pot or rice cooker.
These caramelized lemon slices, preserved in a rich syrup, offer a delightful blend of sweetness and tanginess. With a bottle kept in your fridge, you can effortlessly whip up a refreshing iced caramel lemonade or a comforting hot sweet lemon tea in under a minute.
EQUIPMENT
- Instant Pot (You can also use a rice cooker or a regular nonstick pot)
Essentially, our cooking approach involves melting the sugar in the pot and caramelizing it during the initial 40 minutes of cooking. Subsequently, we’ll simmer the syrup for an additional 2 and a half hours to caramelize the lemon slices, allowing them to infuse their flavors into the syrup.
If you’re utilizing a regular nonstick pot on the stovetop, set the heat to medium-low for 40 minutes. Then, reduce the heat to the lowest setting, cover the pot, and allow the syrup to simmer for 2 and a half hours.
Alternatively, if you opt for an instant pot or a rice cooker, simply select the porridge mode (or low-pressure mode) and cook for 40 minutes. The appliance will automatically transition to warm mode afterward. After 2 and a half hours in warm mode, unplug and open the lid.
Tips for Making Caramelized Lemon
1. Thorough Washing: Since we will consume the whole lemons including their peels, ensure they are washed thoroughly to remove any pesticides from the peel. You can use a vegetable brush or a clean sponge to scrub the surface of the lemon peel. Or fill a large bowl with water and add a small amount of white vinegar or baking soda. Soak the lemons in the solution for a few minutes to help remove any remaining pesticides, wax, or impurities.
2. Cut Slices: Cut the slices to approximately ¼ inch thick to ensure even caramelization. Avoid slicing them too thinly, as the lemon will shrink during cooking, potentially causing breakage if thinner than ¼ inch.
3. Seed Removal: Take your time to carefully remove any seeds from the lemon slices. I just use the tip of a bamboo skewer to remove the lemon seeds from the lemon slices. This step is crucial as the lemon seeds bitter can bring the syrup a bitter taste if we soak them in the syrup for a long time.
4. Choice of sugar: I used raw cane sugar. You can also use granulated sugar. Raw cane sugar, also known as unrefined sugar, retains more of its natural molasses content, which gives it a slightly caramel-like flavor with hints of toffee or butterscotch. However, regardless of the sugar type chosen, the outcome of the caramelized lemon may vary slightly.
5. Sugar Lemon Ratio: Use an equal weight of sugar to the weight of the lemon slices for balanced sweetness and sourness. You might question the substantial amount of sugar added to the pot, but rest assured, as we’re making syrup, this amount of sugar is essential. When using the syrup in drinks, only a modest amount, typically 1 to 2 tablespoons, is added per serving. The natural sourness and bitterness of the lemon will complement the sweetness of the sugar perfectly, resulting in a well-balanced flavor profile.
6. Layering: Arrange the lemon slices and sugar in layers ensure each layer is sprinkled with sugar. This method guarantees that every piece of lemon is evenly coated with syrup throughout the cooking process.
7. No Water: Do not add any water to the pot during cooking to prevent dilution of flavors. There’s no need to worry about scorching the pot, as the sugar melts, the lemon slices naturally release ample juice.
INGREDIENTS
- 500 g lemon slices (I used 5 large lemons in this recipe. Lemons typically weigh between 56 to 113 grams on average, varying based on size and variety. For optimal accuracy, it’s recommended to weigh the sliced and deseeded lemons before use.)
- 500 g sugar (I used raw cane sugar. You can also use granulated sugar.)
INSTRUCTIONS
1. Wash the lemons thoroughly. Slice the lemons into ¼-inch thin slices. Remove any seeds from the slices. (The syrup may get a bitter taste if you don’t remove lemon seeds.) Weigh the lemon slices, and prepare the same weight of raw cane sugar (or granulated sugar). For instance, if you get 500g of lemon slices after deseeding them, measure out 500g of sugar to cook with the lemons.
2. In either an instant pot or a rice cooker, arrange the lemon slices in layers, sprinkling each layer with either rock candies or raw cane sugar. Repeat the layering process until all the lemon slices and sugar are utilized. Do not add any water to the pot.
3. Place the lid on the pot. If using an instant pot, cook on low pressure for 40 minutes, then switch to the “warm” mode for an additional 2.5 hours. If using a rice cooker, choose the porridge mode (or regular rice mode if porridge mode is unavailable) and cook for 40 minutes, then switch to the “warm” mode for an additional 2.5 hours.
4. Following the cooking process, remove the lid from the pot and allow the lemon syrup to cool to room temperature. You can either use it immediately to prepare drinks or transfer it to a sanitized glass jar. Seal the jar tightly with a lid and refrigerate for up to 6 months.
5. To make a quick and refreshing lemonade, simply add a slice of caramelized lemon and 1 to 2 tablespoons of the syrup to a glass filled with ice. Then, fill the glass with sparkling water or still water. Alternatively, enhance your favorite iced or hot tea by incorporating the lemon slices and syrup for a delightful sweet and sour lemon tea experience. You can also use them in salads, marinades, dressings, or even as a topping for desserts. Enjoy!
My other lemon recipes you will also like:
Caramelized Lemon (candied lemon slices in syrup)
Equipment
- Instant Pot (You can also use a rice cooker or a regular nonstick pot)
Ingredients
- 500 g lemon slices (I used 5 large lemons in this recipe. Lemons typically weigh between 56 to 113 grams on average, varying based on size and variety. For optimal accuracy, it's recommended to weigh the sliced and deseeded lemons before use.)
- 500 g sugar (I used rock candies, commonly believed as healthier in traditional Chinese medicine compared to cane sugar, although I'm uncertain of the scientific rationale behind this belief. Alternatively, raw cane sugar or granulated sugar can be used, with minimal variation in the final outcome.)
Instructions
- Wash the lemons thoroughly. Slice the lemons into ¼-inch thin slices. Remove any seeds from the slices. (The syrup may get a bitter taste if you don't remove lemon seeds.) Weigh the lemon slices, and prepare the same weight of raw cane sugar (or granulated sugar). For instance, if you get 500g of lemon slices after deseeding them, measure out 500g of sugar to cook with the lemons.
- In either an instant pot or a rice cooker, arrange the lemon slices in layers, sprinkling each layer with sugar. Repeat the layering process until all the lemon slices and sugar are utilized. Do not add any water to the pot.
- Place the lid on the pot. If using an instant pot, cook on low pressure for 40 minutes, then switch to the "warm" mode for an additional 2.5 hours. If using a rice cooker, choose the porridge mode (or regular rice mode if porridge mode is unavailable) and cook for 40 minutes, then switch to the "warm" mode for an additional 2.5 hours.
- Following the cooking process, remove the lid from the pot and allow the lemon syrup to cool to room temperature. You can either use it immediately to prepare drinks or transfer it to a sanitized glass jar. Seal the jar tightly with a lid and refrigerate for up to 6 months.
- To make a quick and refreshing lemonade, simply add a slice of caramelized lemon and 1 to 2 tablespoons of the syrup to a glass filled with ice. Then, fill the glass with sparkling water or still water. Alternatively, enhance your favorite iced or hot tea by incorporating the lemon slices and syrup for a delightful sweet and sour lemon tea experience. You can also use them in salads, marinades, dressings, or even as a topping for desserts. Enjoy!
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