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Chrissi's lemon syrup – the basis for lemonade

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Ingredients for 1 servings:

  • 8 large untreated lemons
  • 20 g citric acid
  • 1 ½ kg sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

For 2 bottles of 500 ml each

Wash the lemons in hot water and dry them. Peel the zest thinly, making sure not to remove any of the white inner pith. Bring the lemon zest to a boil in a saucepan with 1 liter of water. Halve the lemons, squeeze the juice, and pour it through a fine sieve into a large bowl. Add the sugar and citric acid to the lemon juice, and pour the strained zest liquid over the mixture. Whisk the mixture until the sugar has completely dissolved. Pour into the prepared bottles – preferably dark ones – and seal them tightly. Directions: Pour about 1 cm of the lemon syrup into a glass along with a few ice cubes and fill with mineral water. Tastes better than any store-bought lemonade and is incredibly refreshing in summer! Shelf life: about 6 months.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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