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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