Ingredients:
• 2 cups – Lemon juice
• 5 cups – Sugar
• 1.5 cups water
• 1/8 tsp – potassium benzoate
• 1/2 tsp- Lemon essence
Method:
- Heat sugar and water in a large vessel.
- Do not stir and bring to boil.
- Once it starts boiling, stir, and cook till syrup is sticky.
- It should be almost 1/3rd not full.
- Dissolve preservative (potassium benzoate) in 1 tsp. syrup.
- Cool syrup, add juice, essence, preservative.
- Mix well, strain if required.
- Bottle in clean sterile bottles with tight non-metallic caps.
- Seal the bottles.
Recipe courtesy of Sify Bawarchi