Web1 tsp grated lemon zest 3 tsp citric acid Soda water to serve Instructions Place the sugar, water, lemon juice and zest in a medium …
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Web1 1/2 cups Chelsea Caster Sugar. 3 cups boiling water. Method. Place lemon rind, lime rind, lemon juice, lime juice, citric acid, tartaric acid and …
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WebIngredients 7-10 unwaxed lemons 650g granulated sugar Method Scrub lemons and zest four of them. Bring a saucepan of water to the boil, add lemons and leave for 1 minute. Lemons are often quite hard and …
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WebMethod. 2kg caster sugar. 1 litre water. 30g citric acid (if you buy a 25g packs that will do) 30g tartaric acid (if you buy a 25g packs that will do) Dissolve all together then let cool. Once cool add juice of 6 lemons …
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WebIngredients 2 cups lemon, lime or grapefruit juice 750g white sugar 1 tbsp tartaric acid 1 tbsp citric acid 500 ml boiling water grated zest of three of the lemons/limes Method Add juice to the sugar, tartaric and citric acids, in a …
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WebTip into a large saucepan. Squeeze all 6 lemons and strain off to remove any pips. Mix the juice with the lemon sugar mixture in the saucepan and add the remaining sugar and the citric acid. Add the 3 litres of water and …
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WebWhizz the zest with 2 cups of the sugar in a food processor until the oil comes out of the skin and makes the sugar yellow Juice the lemons and put the juice in a large pan with the zest, all the sugar, and the citric acid and …
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Web4.5 cups sugar. 8 lemons (zest and juice) 1 tbsp citric acid. 1 tbsp tartaric acid. Put the pearl barley and water into a large saucepan. Add lemon zest thinly peeled with a potato peeler. Bring to the boil and simmer with the lid on for 40 minutes. Pour the barley water through a sieve, keeping both the water and the barley ( the barley can be
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