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Fresh Lemon Syrup

kept byCatChefs
recipe bySerious Eats
Notes: 

YIELD:
Makes about 8 ounces (1 scant cup; 230ml)
ACTIVE TIME:
10 minutes
TOTAL TIME:
3 hours

SPECIAL EQUIPMENT:
Potato ricer or cheesecloth

NOTES:
This recipe takes advantage of the pithy rinds left over from juicing lemons for other projects, so it's all right if some or all of the lemons have been zested. When starting from whole lemons, simply zest (if you like) and juice beforehand.

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Ingredients: 

15 ounces (2 1/2 cups; 425g) "used" lemon rinds, from 6 medium lemons or 12 Meyer lemons (see note above)
7 ounces (1 cup; 200g) sugar


 

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