Lemonade Syrup

I love homemade cordials and syrups they really are very useful, and very refreshing mixed with fizzy water or as a flavouring for mixed fruit salad, as a soaking syrup for a cake or into butter cream and no doubt a myriad of other uses to.  Even as a sauce over ice cream or used as a base for a sorbet, its always handy to have some of this in the pantry.

Because of how much I use this when I make it I tend to make two batches to keep me going for a little while.

Ingredients:

5 small lemons, with the outer skins scrubbed well
1 1/2 lb/700g sugar
1 pint/570ml boiling water
1oz/25g tartaric acid

Method:

Peel the lemons very thinly with a very sharp knife. Put the peel or sugar in a large bowl.  Add the boiling water and stir well.  Squeeze the lemons and add the juice and the tartaric acid to the syrup.  Leave to cool.  Strain and then bottle.

Use about 2 tablespoons of syrup to each glass when mixing  but can also be used as a base for a sorbet or as a lemon sauce over some ice cream or a cake.