Dish of 05 Apr 2010

LEMON SYRUP

8 servings

Deliciously tangy, ice cold lemon syrup is the best thirst quencher on a warm summer day. A sprig of mint and a slice of lemon add a festive touch.

500 ml (2 cups) freshly squeezed lemon juice
400 ml to 500 ml sugar, depending how sweet you like it

1. Dissolve the sugar in the lemon juice over low heat. Bring it to a rappid boil and remove from the heat. When cooled down, pour it into a glass bottle and store in the refrigerator.
2. Serve the lemon juice diluted with ice water to your own taste (I like1 part lemon juice to 3 parts water). Add ice cubes, a sprig of mint and a slice of lemon.

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