Lemon Syrup

Directions

1. 1
   Scrub the lemons and pare the zest from 4 of them.
2. 2
   Bring a pan of water to a boil, drop in all of the lemons, and leave for 1 minute.
3. 3
   Lemons are often quite hard and unyieldingthis will soften them, and they will give more juice when squeezed.
4. 4
   Lift out the lemons and keep the lemon-infused water to one side.
5. 5
   Squeeze the juice from the lemons and measure out 2 cups plus 2 tablespoons of it.
6. 6
   Put the sugar, lemon zest, and 2 cups plus 2 tablespoons of the lemon-infused water into a saucepan.
7. 7
   Heat gently to dissolve the sugar, then bring to a boil.
8. 8
   Add the lemon juice and bring just to the boiling point.
9. 9
   Remove from the heat and strain through a sieve into a pitcher.
10. 10
    Pour immediately into hot, sterilized bottles (see p. 125) and seal immediately with sterilized screw-caps, corks, or swing-top lids.
11. 11
    Let cool, then store in a cool, dry place or the fridge for up to 4 months.
12. 12
    For longer keepingup to 1 yearsterilize the filled bottles in a water bath (see p. 125).
13. 13
    To serve, mix 1 part syrup to 4 parts water.
14. 14
    Another way to increase the yield of juice from citrus fruits is to roll the fruit back and forth over a work surface, pressing down firmly with the palm of your hand, for 2 to 3 minutes.