Homemade Cedrata (Citron Drink)

Cut open the citrons and remove the pulp. (Save the pith and the zest-see headnote for ideas.) Weigh the pulp, then add it to an equal amounts of sugar (e.g. if you have 7 ounces of pulp, use 7 ounces, or 1 cup, of sugar). Let it sit overnight to macerate.

The next day, pour the sugar, pulp, and any liquid into a saucepan and add the equal amount of water (for example, if the pulp weighs 7 ounces, add 7 ounces of water).

Bring to the boil and let simmer 10 minutes. Allow to cool completely then strain, squeezing the pulp to get everything out of it, into a bottle or a jar. Discard the leftover pulp. This is citron syrup: You can store this in the refrigerator for 2 weeks.

To make cedrata, pour some citron syrup into a glass and top up with sparkling water to taste. Optional: Add ice or mint leaves.