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LEMON SYRUP

  • Cooks . com
  • May 7, 2016
  • 1 min read

LEMON SYRUP 12 fresh lemons 6 quarts water 6 lbs. sugar

Grate and save the yellow rind portion from 6 lemons. Extract and strain juice from 12 lemons. Boil sugar, water and grated lemon rind together 15 minutes. Strain. Add lemon juice. Heat to boiling. Pour into hot 1/2 pint can or freeze jars. Process in a boiling water bath for 10 minutes or freeze after jars have cooled. To use, dilute with water to taste and serve over ice. May also be used as a sweetener for cocktails, or to flavor icings for cakes.

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