Lemon Syrup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 35 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg lemon (s), untreated
- 650 g suar, (cannin suar, cannin raffinade)
- 0.5 ½ bunch basil
Print Recipe
Pin Recipe Instructions
- Wash the lemons, rub the peel of 4 lemons. Squeeze out the juice. Overall, you should come to about 650 ml of juice. Let the lemon juice and zest boil with the sugar for about 5 minutes.
- In the meantime, wash the basil, add it to the boiling syrup and let it steep for a moment. Pour syrup through a sieve and pour into sterilized bottles or twist-off jars.
- Shelf life: 12 months
- Lemon syrup can be drunk as lemonade with mineral water. Or put 1-2 teaspoons in a glass of white wine for a summer aperitif. A few drops of the lemon syrup in a salad give the salad sauce that special kick.
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