For the syrup, wash the lemons with hot water and remove the peel from the lemons with a zest zipper. Then squeeze the lemons.

Bring to the boil together with the zest, the lemon juice (also about 250 ml), the water and the sugar and then reduce by half on a low heat. Then filter the bowl through a sieve and fill the syrup into boiled screw-cap bottles. We also turn the bottles upside down for a few minutes with jam.

This way the syrup will keep for at least six months and if opened in the refrigerator, I have had a bottle standing for a few weeks.

This syrup tastes good to mix in Selter or topped up with hot water if you have a cold. It also gives the lemon note to fruit salads and quark dishes.

TIP 5: This syrup can also be made with limes in the same way.