International drink : Korean lemon syrup meets New York tap water

New York boasts a very good tap water. At least that’s what I’ve been told several times already. So I investigated the official city website for tangible source and it seems indeed that we’re enjoying drinking water, I quote, “world-renowned for its quality”.

Still, no matter how good the water is, nobody is against a little upgrading. Nothing too extravagant. Just to add simple, natural sparkle to it. I learnt this recipe from a Korean friend who would always have a jug of water with a couple of lemon slices in it. I thought that was so tasteful of her, this subtle way to turn something as mundane as a jug of water into a truly enjoyable experience.


  • Baking soda
  • Lemons
  • Sugar : same weight as lemons

1. Clean the lemons with baking soda to remove any pesticide from their skin. First rub them with baking soda then put 1 spoon of baking soda in water and let the lemons soak for about 10 minutes. Rince with fresh water.

2. Cut the lemon ends, slice them thinly, and remove the seeds because they would add a bitter taste to the syrup.

3. Place in a clean jar, alternating a layer of sugar and a layer of lemon. Store in the fridge for a couple of days before using.

Korean lemon syrup

4. Pour yourself a glass of this delicious New York drinking water and spice it up with a lemon or two from your Korean syrup. It also works wonders with sparkling water or hot water if your under the weather with a cold.