WEBZest the lemons until you have approximately half a cup of zest. Juice the lemons until you have 500ml juice. Put the sugar and water into a saucepan and bring to a boil. Remove …
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WEBPour boiling water over the juice mixture, gently heat and then grate in the. zest. Stir until the sugar is completely dissolved then pour. into bottle for storing. Store in the fridge for …
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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 …
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WEBZest 4 lemons. Juice lemons (you need about 500 ml of lemon juice) Add 500 ml water to a saucepan with 650g of granulated sugar. Stir until the sugar has dissolved. Bring the …
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WEBMake the lemon syrup. Allow it to sit, covered, overnight to develop. Strain into sterilised bottles and enjoy. Make the cordial by placing the sugar, lemon zest, lemon juice and …
WEBPlace the sugar, water, lemon juice and zest in a medium saucepan and heat, stirring, over high heat until the sugar has dissolved. Bring it to the boil then reduce to a simmer and …
WEBThis recipe is for concentrated cordial that needs to be diluted with water. To serve, add 1 part cordial to 4 or 5 parts water or sparkling mineral water. Make it fancy by adding …
WEBInstructions. Sterilize a large glass bottle including the lid with boiling water. Juice lemons and measure out 1 cup of juice. Zest the lemon. In a medium saucepan, bring the …
WEBMethod. 1. Combine all ingredients in large bowl or non-reactive saucepan; stir well until sugar dissolves. 2. Stand covered 3 hours or overnight, before straining into bottles to …
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WEBInstructions. In a saucepan, combine the sugar, water and cream of tartar. Heat until the sugar is dissolved, but don’t boil. Remove from heat, then add the lemon essence. Let …
WEBDirections. Zest 4 lemons until you have approximately half a cup of zest. Juice the lemons until you have approximately 500 ml of lemon juice. Now, take a large saucepan and …
WEBDissolve all together then let cool. Once cool add juice of 6 lemons strained - then zest of 2 lemons. Makes 3 x 750ml bottles of syrup. Nothing evokes the taste of summers past …
WEBplace zest, juice, sugar and tartaric acid in a large bowl. pour boiling water over ingredients and stir till dissolved. strain. pour into a jug and then into a sterilised bottle with a lid. …
WEBTake off the heat. Add acid and stir to dissolve. Add juice. Stir well. Take bottles out of oven and divide a bit of citrus rind evenly amongst them. Freeze or dry the rest. Pour cordial …
WEBFinely grated rind of lemon. Method. Place water, lemon juice and caster sugar in a saucepan. Stir over low heat until sugar dissolves. Increase heat to medium and bring to …
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 Chelsea Caster Sugar in a …
WEBHow to Make Lemon and Lime Cordial. In a large saucepan add the water and sugar over a medium-high heat. Bring to the boil, stirring to dissolve the sugar. Once boiling point …