シロップ煮（レモンの皮の甘煮）｜coris cookingさんのレシピ書き起こし

レモンを水洗いし、4つにくし切りにする。
皮と果肉の間に包丁で切り込みを入れ、皮と果肉の間に指を入れて果肉を皮から剥がす。
皮を好みの大きさに切る。

Put 1 and water (not listed) in a pot and put it on high heat.
After boiling, cover with a lid and simmer for about 1 hour on low to low heat.
When the skin becomes so soft that you can mash it with your fingers, try eating a little and when the bitterness is gone, turn off the heat, pour it into a colander, and drain the hot water.
Put the skin that has been boiled for the first time into the pot and boil it for the second time.
Soak the boiled skin in water (not listed) for 4 hours to 1 night to remove the bitterness.
Drain in a colander and drain.

Put (A) and 2 in a pan and heat over medium heat.
After boiling, cover with a drop lid or kitchen paper that will be used as a drop lid and simmer over low heat until about 80% of the broth is gone.
Turn off the heat and let it cool at room temperature with the lid closed.

Put it in the refrigerator and let it soak for about 3 hours to 1 night.