800 grams of white granulated sugar 290 grams of filtered water
2 or 3 organic lemons (You need 6 Tablespoons of squeezed lemon juice) Wash skins well.
Quarter the lemons and Squeeze through a sieve to get 6 tablespoons of juice.)
2 tablespoons of white vinegar
You'll also need 1/4 teaspoon of Baking Soda mixed with 2 tablespoons of water. Set this aside until the end!
Place pan with candy thermometer on the stove and add water and sugar only to the pan. Bring water and sugar to a boil stirring constantly until dissolved. Once dissolved, turn heat down to medium high heat and add lemon juice, quartered lemons, and the vinegar. Stir occasionally so it doesn't burn. The mixture subtly starts turning a beautiful honey color as it reaches temperature. Keep cooking until the mixture reaches EXACTLY 226 degree Fahrenheit or 108 degree Celsius. (The mixture will be extremely HOT, be careful!) Once to temperature, take off heat and stir in the 1/4 teaspoon of baking soda mixed with 2 tablespoons of water; make sure you incorporate it well. Bubbles will be on the surface of the mixture but once it cools, they will dissipate.
Once cooled, place in jars and keep in refrigerator. This syrup keeps refrigerated for about 2 months.
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