Ingredients:

• 2 cups – Lemon juice
• 5 cups – Sugar
• 1.5 cups water
• 1/8 tsp – potassium benzoate
• 1/2 tsp- Lemon essence

Method:

1. Heat sugar and water in a large vessel.
2. Do not stir and bring to boil.
3. Once it starts boiling, stir, and cook till syrup is sticky.
4. It should be almost 1/3rd not full.
5. Dissolve preservative (potassium benzoate) in 1 tsp. syrup.
6. Cool syrup, add juice, essence, preservative.
7. Mix well, strain if required.
8. Bottle in clean sterile bottles with tight non-metallic caps.
9. Seal the bottles.

Recipe courtesy of Sify Bawarchi