Lemon Syrup
Ingredients
Yields about 1,2 liter
6 large untreated lemons
25 g citric acid
1 l water
3 Tsp thickener
90 g Hermesetas Granulated Sweetener or
3 ½ Tbs liquid Hermesetas
Preparation
Wash the lemons thoroughly. Remove the yellow part of the skin with a vegetable peeler. Then squeeze.
In a pan blend lemon peel, lemon juice, citric acid and water. Bring to a boil and cook for 3 minutes. Remove from heat, cover and set aside for 6 hours.
Line a strainer with a moist piece of muslin and pass sirup into a bowl. Return to pan and stir in the thickener and sweetener. Bring to a boil and cook over high heat for 3 minutes.
Immediately fill into bottles and seal well.
Note:
For lemon balm sirup, substitute lemons with 10 large twigs of lemon balm or 15 g dried lemon balm. Reduce the citric acid to half the amount.
| kJ | kcal | Carbohyd.g | Fat | |
| Recipe | 1'206 | 286 | 68.0 | 1.0 |
| 1 dl | 101 | 24 | 5.6 | 0.1 |