Ingredients
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6 Meyer lemons (or 4 regular lemons & 2 mandarins), rind pared
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400g caster sugar
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1 tablespoon cream of tartar
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1/2 teaspoon dried yeast
Method
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1Roughly chop rind (discarding any pith). Juice lemons, then chill juice.
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2Boil 3 litres water in a pan, then remove from heat. Add rind, sugar and cream of tartar. Cool.
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3Mix 1/2 cup liquid with yeast, then return to pan. Cover and stand at room temperature for 10-12 hours.
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4Strain, stir in lemon juice then pour into sterilised bottles and chill. Serve with ice and extra lemon slices.
Source: taste.com.au
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