Thursday, 12 January 2012

Home Made Lemon Syrup

I intend to have a go at this syrup over the weekend.


grated rind and juice of 1 kg/2lb (about 8 lemons)
grated rind and juice of 2 oranges
1kg/2lb granulated sugar
1.2 litres/2 pints of water
2 x 15ml/ 2 tablespoons of citric acid


Put the grated rinds into a large saucepan then add the sugar and water and bring to the boil slowly stirring to dissolve the sugar.

Pour the squeezed fruit juices into a large heatproof bowl or jug then pour on the boiling syrup; then stir in the citric acid.  Leave to cool.  Strain and then pour into prepared sterilised bottles leaving about 2.5cm/1/2 inch to 1 inch headspace in the top of the bottle.  The bottles then can be processed using the heat process or by Campden solution.  I prefer to hot water process the bottles rather than adding anything further to the product.  Please see my post here as to how to go about it.


Substitute oranges, limes or grapefruit for the lemons and use lemons instead of the oranges

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