Chrissis Lemon Syrup – Basic Ingredient for Lemonade
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 8 lemon (s), large untreated
- 20 g citric acid
- 1 ½ kg sugar
Print Recipe
Pin Recipe Instructions
- Wash the lemons with hot water and dry them. Peel off the peel thinly, making sure that no white bottom peel is removed.
- Bring the lemon peel to the boil in a saucepan with 1 liter of water. Halve the lemons, squeeze out the juice and pass through a fine sieve into a large bowl. Add the sugar and citric acid to the lemon juice, and pour the strained peel sauce over the whole thing. Now stir the mixture with a whisk until the sugar has completely dissolved.
- Pour into the prepared - preferably dark - bottles and close them tightly.
- Use: Pour approx. 1 cm of the lemon syrup into a glass together with a few ice cubes and fill up with mineral water. Tastes better than any lemonade you buy and is incredibly refreshing in summer!
- Shelf life approx. 6 months.
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