Ingredients:
1 kg 
white candy sugar
4.5 dl water
3 tablespoons lemon juice
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Preparation:
© Janneke's Recipe pages - recipe cannings lemonade, jelly, fruit, drinks
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 conservable) in a clean bottle.
Use directly from the bottle in the recipes.
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