For the lemon syrup, peel the lemons, but do not remove the whites. Boil the peels with the water.
Squeeze the lemons, mix the lemon juice with the sugar and pour the strained peel liquid over it.
Whisk the mixture until the sugar has dissolved. Pour the syrup into dark bottles, close tightly and store in the refrigerator.
Preparation Tip:
The lemon syrup can be wonderfully used to refine ice cream or teas.
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