Lemon Syrup

Name: Lemon Syrup
Total time: 1500 s
Yield: 1 quart
Cuisine: American
Ingredients: Enough lemons to yield 1 quart of juice (I use about 20); Peel from 10 of those lemons; 4 1/2 cups sugar (about 900 grams)

Mimma Ciccarese @mimmaree_

I make this syrup when lemons are most abundant and freshly picked. The recipe is from a family friend who also supplies me with the lemons.

Mimma Ciccarese @mimmaree_

I make this syrup when lemons are most abundant and freshly picked. The recipe is from a family friend who also supplies me with the lemons.

Saved

Ingredients

20-25 minutes

1 quart

Enough lemons to yield 1 quart of juice (I use about 20)
Peel from 10 of those lemons
4 1/2 cupssugar (about 900 grams)

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Steps

20-25 minutes

1

Wash and dry the lemons. Grate the peel from half of them. Set aside.
2

Cut the lemons in half and extract the juice using a citrus juicer. Measure out 1 quart.
3

Pour the juice and the grated peel you set aside into a large pot.
4

Weigh the sugar and add it to the pot. Stir for a few seconds.
5

Place the pot over high heat and cook. When the liquid starts to boil, count 15 minutes, then turn off the heat.
6

Fill two 1-pint bottles and seal them with their caps. Let them cool in a cool place until summer.
7

For a 7-ounce glass, just a finger of syrup is enough. However, it's always a matter of taste.
8

If you don't want to waste the lemons with all their peel, use a peeler to remove the peel before juicing and freeze them.