John Myers
Ingredients for 5 servings:
- 6 lemons (Amalfi lemons), approx. 2 kg
- 3 liters of water
- 4 kg sugar
- 60 g citric acid
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
Halve the lemons and squeeze the juice. Pour the lemon juice through a sieve and mix with the sugar and citric acid. Bring the water to a boil, break up the squeezed lemon halves slightly with a knife, add them 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 mixture. Bring back to a boil and fill bottles or jam jars. Amalfi lemons are much larger and more flavorful than regular lemons, and the whole lemon can be used, as the peel contains hardly any bitter substances. The six lemons I used weighed just over 2 kg and yielded 800 ml of squeezed lemon juice. The amount and type of sugar can be varied according to personal taste. I used half brown cane sugar, as it complements the flavor very well, and the other half was regular white sugar. This causes the lemon syrup to lose its yellow color and turn brown. Citric acid is the traditional method used for preserving; you can find it everywhere in the supermarket, on the shelf with gelling sugar, etc. The lemon syrup is already preserved by its sugar content alone. As with canning, the lemon syrup can, of course, be preserved even further. I rinsed the bottles with boiling water, poured the boiling-hot lemon syrup into the bottles, leaving as little air as possible in the bottles, and let them cool lying down so that the temperature also sterilized the cap. These quantities yielded just over 5 liters of lemon syrup.
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