Lemonade base made from citrus fruits

Ingredients for 1 servings:

• 4 lemon(s), unsprayed
• 4 lime(s), unsprayed
• 4 oranges or 1 small net of mandarins
• 500 g sugar
• 1 pinch of salt
• 750 ml water

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 25 minutes

Bring 750 ml of water, 500 g of sugar, and (important!) a pinch of salt to a boil. Rinse the lemons and limes with hot water (unless you’re sure they’re unsprayed), then peel them thinly and add the peels to the pot. Bring the mixture to a boil, then simmer for at least 5 minutes. Set aside and let cool. Squeeze the lemons, limes, and oranges/tangerines and combine the collected juice. Once the syrup has cooled, strain both liquids through a sieve into a 2-liter sealable jug that fits in the refrigerator, or divide it between several sealable bottles. Mix the lemonade in a ratio of 3:1 or 4:1, depending on your taste. First, fill the glass a quarter or a third full with the fruit syrup, then top up with water or mineral water. Ice cubes are always a good idea, too. It tastes fruity and refreshing; the cooked peels add a slightly bitter note that gives the whole thing just the right kick. This fruit syrup keeps well in the refrigerator for 2-3 weeks and, depending on the mixing ratio, is enough for 6-8 liters of lemonade, which can also be served with a lemon or lime slice and some fresh mint.