Roasted-Lemon Syrup

• 5 lemons
• 12 ounces Simple Syrup
• 20 dried bay leaves

1. Halve the lemons and remove the seeds.
2. Make 2 slits along the membranes of each half and stuff a dried bay leaf into each slit.
3. Set the lemons cut side up on a baking sheet and bake in a 250 oven for 2 hours.
4. Transfer the roasted lemons to a glass measuring cup and add the Simple Syrup.
5. Cover and refrigerate overnight.
6. Strain the syrup into an airtight container, squeezing the juice from each lemon, and refrigerate for up to 1 week.

lemons, simple syrup, bay leaves

Taken from www.foodandwine.com/recipes/roasted-lemon-syrup-cocktails-2008 (may not work)