Ingredients

Lemon

8ea
Sugar

400g
Oligosaccharide

300g

Cooking Steps

STEP 1/10

Lemon has a lot of pesticides or wax on its skin, so you need to clean it very clean when making tea that uses the skin. I wiped it with baking soda and vinegar. Sometimes, I blanch the whole lemon in water and wash it, but I think it's hard to cut it thin because it can be slightly softened, so I washed it with baking soda and vinegar first, rubbed it with lemon, and then soaked it in a few drops of water for 5 minutes, took it out, and washed it. Put it on a sieve, drain it, and dry it.

STEP 2/10

The dehydrated lemon is sliced thinly so that sugar can be absorbed well, but the white part of the lemon peel tastes bitter, so the front and back parts of the lemon peel are boldly cut thick.

STEP 3/10

Slice the kernel thinly with the skin.

STEP 4/10

And the seeds can also have a bitter taste, so it's good to take them out one by one.

STEP 5/10

Cut the front and back, slice thinly, and remove the seeds, and the lemon is ready. At first, I cut it in a round shape, but it didn't cut well because it wasn't balanced. So I cut it into half-moon shapes and put it upside down.

STEP 6/10

If I have enough time, I can put lemon and sugar in the bottle alternately, but I wanted to eat it as soon as possible, so I melted some sugar to shorten the aging time, and then mixed lemon and sugar to put it in the bottle.

STEP 7/10

I put sugar in the lemon, mix it well, and leave it there for about 10 minutes to dissolve the sugar, and I disinfected the bottle with boiling water during that time

STEP 8/10

Put the lemon mixed with sugar in a sterilized bottle

STEP 9/10

Pour oligosaccharide on top of it and fill it up. Oligosaccharide is good for your health, but it helps the sugar melt faster, so if you replace all or part of the sugar when you make handmade syrup, you can make healthier syrup and shorten the aging time.

STEP 10/10

Like this, lemonade is done!!! Close the lid, seal it, transfer it to the refrigerator for 2 days at room temperature, and let it ripen for a week. Stir it once or twice a day until the sugar completely melts to remove the sugar lump on the floor, turn the lemon upside down and mix evenly. Maybe it's because I mixed it with sugar and added oligosaccharide, but I stirred it the next day, and the sugar completely melted.

One 1000ml bottle + one 500ml bottle. Measure the weight of the lemon and prepare the same amount of sugar as the lemon If you don't like it too sweet, you can hold less sugar, but the lemon has such a strong sour taste If you use oligosaccharide instead of sugar, add 1.2 to 1.5 times more than sugar

Cooking review

5.00

score

243*****

score

I didn't like it, but now that I've tried it, it's nice and I'm sick

2017-06-09 18:20

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