Whether you find standard lemons from the market or the supermarket or -even better- from your own organically grown lemon trees, take their juice and do not throw away the lemon shells but make this raw, fresh lemon syrup for many uses.
You fill a transparent glass bottle with this syrup, made of nothing but sugar dissolved in the acidic lemon pulp and no boiling is required! Since there is no extra juice, it tastes somewhat sweeter than sour but is balanced by the fine bitterness of lemon.
The lemon shells are acidic enough to dissolve up to half their weight in sugar, giving the syrup a strong flavor and vivid color without any additional juice, flavor or dye.
Use it in various dishes in your kitchen from a simple liqueur with ice cubes and soda, your favorite cocktails to cakes or where else you want to give strong lemonade flavor to your preparations.
Yours!
You fill a transparent glass bottle with this syrup, made of nothing but sugar dissolved in the acidic lemon pulp and no boiling is required! Since there is no extra juice, it tastes somewhat sweeter than sour but is balanced by the fine bitterness of lemon.
The lemon shells are acidic enough to dissolve up to half their weight in sugar, giving the syrup a strong flavor and vivid color without any additional juice, flavor or dye.
Use it in various dishes in your kitchen from a simple liqueur with ice cubes and soda, your favorite cocktails to cakes or where else you want to give strong lemonade flavor to your preparations.
Yours!
| work: 10′ | time: 3h:00′ | very easy: |
★Click with your mouse on the pictures to learn more.
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Ingredients for ~500ml (1Pt, 0,9floz) fresh syrup
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 Cut each lemon into a few chunks and toss with sugar in a large glass, ceramic, or stainless steel mixing bowl. Cover tightly and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 3 hours (or up to 12 if timing is an issue). |
 Add the sugar and move the bowl very well. |
 Shake the jar every 45' and within 3 hours the syrup will be ready. If your time is not right, you can extend the preparation time to 12 hours. |
 Using a cheesecloth-lined or fine-mesh stainless steel strainer set over a nonreactive bowl, strain syrup. |
 Turn the cheesecloth to tighten well and drain the more syrup to the pieces of lemon. Using a funnel, fill a glass bottle and keep it in the refrigerator for 3 months. |
Home economics.End of season for lemons. With the latter we made fresh lemon juice, which went into ice packs and then in the freezer to be used in many our preparations at a time when we do not have lemons. And to make lemon juice, we made raw lemon syrup for lemonade etc.
Report: 2.6kg (5.7lbs) lemon juice, 240 ice cubes and 1 bottle of fresh lemon syrup from lemon juice and sugar.
