Sugar syrup (basic recipe)
3 tablespoons lemon juice
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© Janneke's Recipe pages - recipe cannings lemonade, jelly, fruit, drinks
How to prepare:
Bring the candy sugar with water over medium heat to a boil.
Add, when boiling, the lemon juice and simmer over a low heat 10 minutes.
You now must have a liter sugar syrup. If less, add little boiling water, when more, reduce a little more.
Be carefull, the syrup is very hot, about a 120°C/250°F.
Remove the sugar syrup from the heat and cool.
Keep the sugar syrup (almost indefinitely preservable) in a clean bottle.
Use directly from the bottle in the recipes.
First published: April 12, 2003, Netherlands
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