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Lemon syrup | Transcription of Sorairo Pasta's recipe

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Sorairo pasta

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Ingredients

Lemon : There is only
sugar : Same weight as lemon
baking soda : Appropriate amount (about 2-3 tablespoons in 1 L of water)

Time required

5minutes

Procedure

1) Prepare the lemon 00:28
If you are concerned about the wax or residual pesticides on the lemon, first soak it in baking soda for 10 to 30 minutes and wash it with water. If you use domestically produced pesticide-free, wax lemon, you can just wash it with water.
2) Cut the lemon 01:44
Cut the lemon into slices and take the seeds.
3) Put sugar and lemon in a storage jar 02:45
Put sugar and lemon in several layers in this order in a heat-sterilized storage jar.
4) Seal and keep in a cool and dark place 03:54
Finally, add sugar, cover with plastic wrap, cover and leave in a cool, dark place.

Point

・ Lemon syrup is a very easy preserved food that can be made by simply soaking lemon in sugar. There are many uses such as lemon squash, lemonade, lemon sour, and lemon tea.
・ As a guide, prepare 2 to 3 tablespoons of baking soda water in 1 L of water.
・ It is better to remove the seeds as much as possible, but if it is troublesome, you can leave it as it is.
・ You can choose the type of sugar you like, such as rock candy, sanon tou, brown sugar, and white sugar. You can mix sugar with honey or make it with honey alone. When adding honey, make sure that the weight of sugar and honey is the same as the weight of the lemon.
・ Rock candy and white sugar are recommended if you want to bring out the color of lemon. When using sanon tou, the color becomes brownish.
-Boil or alcohol disinfect the storage bottle.
・ Keep the ratio of lemon and sugar "1: 1". If the lemon is 300g, the sugar is 300g.
・ If lemon + sugar is 500g, it will fit in a 500cc storage jar.
・ It is difficult to ferment if you cover it with plastic wrap to block the air before closing the lid.
・ After a day, water will come out from the lemon and the sugar will dissolve, so shake the jar lightly once a day to let the sugar blend in. Note that if you shake it too much, it will easily ferment.
・ Aged for 10 days to 2 weeks to complete.