Roasted-Lemon Syrup

Directions

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