Sciroppo di limoni 
Lemon Syrup
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.
Lemon Syrup
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.
Cooking Instructions
- 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.
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