Grate the rind of 16 large, fresh lemons over 8 pounds granulated sugar; add 2 quarts
cold water and the juice of the lemons; stir until the sugar is melted; then strain through a fine flannel bag and put the syrup in well corked pint bottles. Be careful to grate off only the yellow part of the rind of the lemons; the white part will give the syrup a bitter taste. There is no better lemon syrup made than this. 2 to 3 tablespoonfuls of this syrup in a glass of cold water makes fine lemonade and is also excellent for mineral waters and sauces.
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