Swedish Lemonade

Ingredients

  • 3 large lemons
  • 80 mg/80 ml [3 ounces] of citric acid [citronsyra acide citrique]
  • 5-8 deci-liter/0.6-0.9 kg [17-27 fluid ounces] of sugar
  • 8 dl [1 scant quart] cold water

    Preparation

    1. Rinse the lemons. Using a vegetable peeler, shave thin slices from the peel and put them into a large pot.
    2. Cut the lemons (now without peel) into halves, against the grain.
    3. Using a juicer, squeeze out juice and pour into the pot. Don't throw away the lemon pits! Put them into the pot as well.
    4. Add the citric acid.
    5. Add 5 deci-liters of sugar.
    6. Bring to a boil and let simmer for five minutes until all the sugar is dissolved.
    7. Let cool and sit, covered, for 24 hours.
    Now taste for sweetness. It should be quite tart at this stage. Add more sugar if you like.

    Strain the lemonade concentrate and pour into a container. Keep it in the fridge (this lemonade is fairly tart and will mold if left outside. To avoid this, add more sugar).
    The lemons that you strained away are excellent in a crumble smulpaj!

    This lemonade is quite concentrated. When serving, add 80-90% water.

    1.1.2010 Old recipi from Rain's mother. English only Swedish only French only