Greek lemon spoon sweet also known as “glyko tou koutaliou”, is a delicious and versatile dessert that is perfect for satisfying your sweet tooth.
Its simplicity and use of fresh, natural ingredients make it a dessert that is loved by many, and its versatility means that it can be enjoyed in a variety of ways. If you’re a fan of sweet and tangy flavors, you’ll love Greek lemon spoon sweet! So why not give it a try and experience the bright and refreshing flavors of Greek cuisine for yourself?
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How to make Greek lemon spoon sweet
This traditional Greek dessert is made by simmering lemon peels in a syrup made of sugar, water, and a touch of lemon juice until the lemon peels become tender and the syrup thickens. The result is a deliciously sweet and sour treat that is perfect for serving as a dessert or topping on your favorite yogurt or ice cream.
- Wash the lemons clean and dry.
- Use a grater, zest off just the very exterior yellow peel of each lemon (you don’t want to grate any white pith). Reserve the zest for another use.
- Cut the peel into big chunks.
- In a sauce pan bring water to boil and add the prepared peel. Let it boil for 4-5 minutes and then discharge the water and drain well. Repeat this process 3 times. Most of the bitterness should be gone by now.
- Remove most of the fibrous tissue from inside each peel.
- Next, combine sugar, water and bring to a boil in a medium heavy-bottomed pot.
- Once the sugar has dissolved, reduce the heat and add the lemon peels. Let the mixture simmer with the lid slightly ajar until the lemon peels become tender and the syrup thickens. About 40-50 minutes. Skim off the surface if needed.
- To test for doneness, lift some of the syrup up by a metal spoon. When it runs off the spoon and holds a stream, it’s done.
- Towards the end of the simmer, add the lemon juice.
- Then pour the Lemon spoon sweet into sterilized glass jars, making sure the syrup covers the lemon peel.
- Store upside down until completely cooled.
- The syrup will solidify further as it cools.
What happens if the syrup becomes too thick?
If the syrup gets too thick, just add a little boiled water (a few tablespoons at a time) into the jar with the Lemon spoon sweet and stir to combine.
How to store
Sealed jars of homemade spoon sweet can also be stored at room temperature. Once opened, however, it is best to refrigerate them. Store open jar in the refrigerator for up to 1 month.
How to serve Greek lemon spoon sweet
Greek lemon spoon sweet is traditionally served in plates or bowls as a dessert, but it’s also great as a topping for yogurt, ice cream, or even pancakes. The tangy flavor of the lemons pairs perfectly with the sweetness of the syrup, making it a versatile ingredient that can be used in a variety of ways.
This recipe is perfect for those who want to add a touch of Greek cuisine to their dessert repertoire. Not only is it delicious, but it’s also a great way to showcase the flavors of Greece.
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Greek Lemon Spoon Sweet
Equipment
- 1 Pot large heavy bottom
- 1 grater
Ingredients
- 8 large zesty lemons organic
- 1 kg Sugar (35.5 oz) (5 cups) ,granulated
- 350 ml Water (12 fl.oz) (1½cups)
- 1/2 lemon juice
Instructions
- Wash the lemons clean and dry.
- Use a grater, zest off just the very exterior yellow peel of each lemon (you don’t want to grate any white pith). Reserve the zest for another use.
- Cut the peel into big chunks
- In a sauce pan bring water to boil and add the prepared peel. Let it boil for 4-5 minutes and then discharge the water and drain well. Repeat this process 3 times. Most of the bitterness should be gone by now.
- Remove most of the fibrous tissue from inside each peel.
- Next, combine sugar, water and bring to a boil.
- Once the sugar has dissolved, reduce the heat and add the lemon peels. Let the mixture simmer with the lid slightly ajar until the lemon peels become tender and the syrup thickens. About 40-50 minutes. Skim off the surface if needed.
- To test for doneness, lift some of the syrup up by a metal spoon. When it runs off the spoon and holds a stream, it is done.
- Towards the end of the simmer, add the lemon juice.
- Pour the spoon sweet into sterilized glass jars, making sure the syrup covers the lemon peel.
- Store upside down until completely cooled.
- The syrup will solidify further as it cools.
Notes
- If the syrup gets too thick, just add a little boiled water (a few tablespoons at a time) to the jar with the Lemon spoon sweet and stir to combine.
- Sealed jars of homemade spoon sweet can also be stored at room temperature. Once opened, however, it is best to refrigerate them. Store open jar in the refrigerator for up to 1 month.
Enjoy!
