Lemon Syrup

Thoroughly wash the lemons with hot water and dry them with a clean towel to remove any wax from the skin.

Finely grate the yellow zest from half of the lemons using a fine grater. Avoid the white pith beneath the skin, which would make the syrup bitter.

Halve all the lemons and squeeze out the juice. Strain the juice through a fine sieve to remove seeds and larger pieces of pulp.

In a saucepan, combine the water and sugar and bring to a gentle boil, stirring constantly. Cook for about 5 minutes until the sugar is completely dissolved and a clear syrup forms.

Add the grated lemon zest and simmer over low heat for another 5 minutes so the syrup develops its full lemon aroma.

Remove from the heat, pour in the strained lemon juice, and add citric acid to taste, it will brighten the syrup and extend its shelf life.

Let the syrup bubble gently on the lowest heat for 10 minutes to allow the flavors to meld, but avoid a vigorous boil to preserve the fresh citrus taste.

Thoroughly sterilize jars or bottles with lids using hot water or boiling, then leave them to drain upside down on a clean towel.

Strain the hot syrup through a fine sieve directly into the prepared jars, seal them immediately, and turn them upside down until completely cooled.

Once cooled, store the syrup in a cool place. Keep opened bottles in the refrigerator and use within 4 weeks.

For homemade lemonade, pour about 2-3 tablespoons of syrup into a glass, top up with still or sparkling cold water, and add ice and a lemon slice.

The syrup can also be used in hot tea, cocktails, to flavor desserts, or drizzled over pancakes and crepes.