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