We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment.If you continue to have issues, please contact us here.
Combine the sugar and 1/3 cup water in a microwave-safe glass measuring cup. Microwave until steaming, 45 seconds to 1 minute. Stir to dissolve the sugar.
Stir in the lemon zest and lemon juice, and set aside to cool completely. Strain through a fine-mesh sieve. (The lemon syrup can be made ahead and stored for up to a week in the refrigerator.)
To serve, fill a pint glass with ice. Add the sherry and 5 tablespoons of the lemon syrup. Shake until well chilled, then strain into cordial glasses. Serve cold.
Cook’s Note
Leftover lemon syrup can combined to taste with sparkling water for a fizzy lemonade.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.