Lemon Syrup Made from Amalfi Lemons
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 6 lemon (s) (amalfi lemon), approx. 2 kg
- 3 liters water
- 4 kg sugar
- 60 g citric acid
Print Recipe
Pin Recipe Instructions
- Halve the lemons and squeeze them. Pour the lemon juice through a sieve and mix with the sugar and citric acid.
- Bring the water to the boil, cut the squeezed lemon halves a little with the knife, add to the boiling water, and simmer with the lid on for about 30 minutes.
- Then pour the water through a sieve and stir in the sugar mass.
- Bring to the boil again and fill into bottles or jam jars.
- Amalfi lemons are much larger and more flavorful than conventional lemons, and the whole lemon can be used as the peel hardly contains any bitter substances.
- For me, the 6 lemons weighed a little more than 2 kg and resulted in 800 ml of squeezed lemon juice.
- The amount of sugar and the type of sugar can be varied depending on personal taste.
- I used half of the brown cane sugar, as it tastes very good, the other half of the sugar was used conventional white sugar. This causes the lemon syrup to lose its yellow color and turn brown.
- Citric acid is traditionally used for canning, you can get it everywhere in the supermarket, on the shelves with preserving sugar, etc.
- The lemon syrup is already preserved by its sugar content. As with boiling down, the lemon syrup can of course be made more durable. I rinsed the bottles with boiling water, filled the boiling hot lemon syrup, and left as little air as possible in the bottles, and let them cool down horizontally so that the cap was also sterilized by the temperature.
- From these quantities, I got a little more than 5 liters of lemon syrup.
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