- Lemons - 2 Kilogram
- Sugar - 1,8 Kilogram
- Water - - Liters
- Cinnamon, vanilla - - To taste
Lemons should be thoroughly rinsed, cut together with skin on thin crescents and put into a deep bowl. Lemons pour with top of cold boiled water and leave to infuse in a warm room for a day. After a day, drain the water, put lemons in a saucepan and pour new water (0.5 liters). Then put on a slow fire, we languish lemons for about 30 minutes, until the peel becomes very soft. In another saucepan, cook the sugar syrup. To do this, sugar will pour 1/4 cup of water and put on a strong fire. Cook the syrup until the sugar completely dissolves. Next, transfer the lemons to the syrup. Cook for about an hour, then remove from heat, lightly cool and crush with a blender or meat grinder. Add cinnamon or vanilla to taste, pour on cans. Closed and sterilized.
Servings: 9-11