LOCATION: Recipes >> Preserving >> Lemon Syrup
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Lemon Syrup
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6 lemons
2 litres water
10 cups sugar
25grams tataric acid crystals
25grams epsom salts
25 to 50 grams citric acid cyrstals
Finely grate the rind and then juice the lemons.
In a large pot bring water and to boiling. Take off the heat when
the sugar has dissolved and add the juice and rind. Then add
tataric acid crystals, epsom salts and citric acid cyrstals. Stir
to dissolve, then strain.
Pour into sterilised glass jars and seal with the lids after
sterilising in boiling water.
Store in the fridge and add a little to a glass and top with chilled
water.
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