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Cooking
Homemade Lemonade Syrup and Other Fruit Syrups
· 2 servings
Slice and cover with water
Wash the lemons and split them into two groups of four. Slice four of them into thin rounds, place them in a large container (I used a 2-litre jug) and cover with water.
Crush and let steep
Thoroughly crush the remaining four lemons, remove the pips, and add the lemon juice to the jug as well. Leave to steep in the fridge for 48 hours.
Warm with sugar
After two days, strain everything through a sieve into a pot, pressing the lemon slices well to extract all the juice. Add the sugar and warm gently. Do not boil! Keep it on the stove just until the sugar has dissolved.
Pour into bottles
Pour into sealable bottles, let cool, and store in the fridge. I haven't tested how long it actually keeps, since in our house this syrup never lasts more than 14 days.
Tip:
You can make other fruit syrups the same way. Top up the finished syrup with chilled water or soda water. You can also add fresh lemon slices, herbs, or various fruits.