Fine Lemon Syrup

Fine Lemon Syrup

chestofbooks.com

The best time for making lemon syrup is early in the spring. Lemons are then plenty, and the syrup mixed with ice-water, makes a pleasant beverage for summer. I

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Ingredients

  • Two dozen large ripe lemons
  • Six pounds of the best loaf-sugar, broken up
  • The white part of the skin of the lemons (zest)
  • The whites of two eggs
  • A quart of clear soft water
  • A quart of lemon-juice

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