*Encyclopèdie domestique, recuile del procèdès et del recettes, Paris, 1822
- 4 lemons
- a pint of water
- half a pound of sugar
Cut off the lemon peel as much and as deeply as possible. Remove the albedo– the white flesh in between the peel and the fruit. Then, into a pint of water**, squeeze out the lemon juice, add the half pound of sugar and let rest for two to three hours.
**The water’s quantity can be increased according to taste. As well, you can alter the taste by replacing with carbonated water.