Le grandma lemon syrup is a thick liquid made from lemon and sugar, served with water as a drink, often refreshing.
The term comes from Latin syrup, itself derived from the Arabic word [sharab] meaning drink and drink. In Greece and ancient Rome, fresh fruit was preserved with honey so that flavored drinks could be prepared after the fruit season. In the XNUMXth century, Vatel demonstrated that cane sugar made it possible to respect the taste of fruit. The fruit juice is evaporated, concentrated and integrated into a sugar syrup. Grenadine was invented in the XNUMXth century by cooks. The term "syrup" appears in the eighteenth century used in cooking and pharmacy.
Easy and quick to make, delicious and refreshing, it is perfect to quench your thirst throughout the day.
|Level of difficulty: easy|
|Preparation time : 30 min|
|zest of 3 untreated lemons|
|500 ml lemon juice (8 to 10 lemons)|
|250 g sugar cane|
- Wash the lemons in cold water and dry well.
- Squeeze the juice from the lemons until you obtain 500 ml of juice.
- Pour the lemon juice into a saucepan and add 250 g of sugar.
- Turn on the heat and grate the lemon zest.
- Keep boiling for a few minutes while stirring to avoid caramelizing the sugar.
- Remove from the heat and strain through sterile gauze or a fine mesh strainer.
- Boil the syrup again for a few minutes.
- Prepare two small bottles with a capacity of 250 ml by boiling them in water for 20 min.
- Pour in the still hot syrup.
- Close with the stopper. Return.
- Let cool to room temperature until the cap is sealed.
- Use and enjoy.
- Store in a cool, dry place for a few months.
Quote about cooking:
“We learn to cook with that of others. At some point we do our own. "Jean-François Trap