LEMON SYRUP

LEMON SYRUP
10 -12 lemons
2.5kg white sugar
15ml Citric Acid
15ml Tartaric Acid
15ml Epson Salt
1.5l Boiled water
Grate half of the lemons into the water. Squeeze all the juice out of the lemons. Remove pips. Add the rest of the ingredients. Stir until dissolved. Do not boil. Leave overnight and the next morning strain through a cloth and bottle. Keep in fridge and use hot or cold water with your syrup.

recipe:  Jenny Nel Robberts