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Homemade Lemonade Syrup and Other Fruit Syrups
· 2 servings
Slice and cover with water
Wash the lemons and split them into two batches 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.
Heat gently with sugar
After two days, strain everything through a sieve into a saucepan, squeezing the lemon slices well to get out all the juice. Stir in the sugar and warm gently. Do not let it boil! Keep it on the heat only until the sugar has dissolved.
Pour into bottles
Pour the syrup into bottles that seal well, let it cool, then 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. Dilute the finished syrup with chilled water or soda water. You can also add fresh lemon slices, herbs or other fruit.