Pistachio Lemon Syrup

A delicious and simple syrup combining pistachio and lemon peel

Difficulty: Easy

Servings 1 cup
Author Monica C


  • 1 cup Pistachios Roasted, Salted and shells removed
  • 1 Lemon Peeled, avoid white pith
  • ½ cup Granulated Sugar
  • 1 cup Water


  1. Pulse/crush pistachios until it becomes about a quarter of its original size
  2. In a saucer, over high heat, combine all ingredients until it reaches a boil, and reduce down to a simmer for approximately 5 minutes. Juice the peel lemon into the liquid, remove from the stove and strain into sterile container.

Recipe Notes

This can be left in the fridge for approximately 1-2 weeks before it starts losing its flavour.