you squeeze their juice and put it in ice packs in the freezer and you make their peel a dessert for the spoon!
After you grate the lemons, squeeze them and cut each cup in two. You remove the inner membrane left over from squeezing and roll each piece into a roll, securing it with a toothpick.
You put the rolls in a pot with water to cover them and boil them for 5 minutes from the boiling point. Strain and repeat the process 2-3 times so that the skins become bitter and soften at the same time.
Then you put in the pot, for every 50 rolls of skin, 750 g of granulated sugar, 200 ml of water and 2 leaves of burdock root or 1 tsp. vanilla extract. You boil the ingredients for the syrup for 10 minutes by themselves and then put the rolls in, after you have removed the toothpicks. Boil together for 5 minutes and add the juice of 1/2 lemon.
You store the sweet as it is hot in glass jars by first putting as many rolls as will fit and then the syrup up to the rim of the jar. You screw on the lid and turn it upside down until it cools completely.
*If you make a large quantity and the dessert stays for a long time, it is good that the jars are sterile, otherwise it may mold. Sterilization is not a difficult process. You wash the jars you will use and their lids, turn on the oven at 100 degrees and put the jars on the grill until they are completely dry for about 15 minutes.
You also put the lids on the grill and leave for another 5-10 minutes. You don’t put the lids on from the beginning because if they stay too long, the plastic they have inside starts to deteriorate and you can’t use them afterwards. You also have to make sure that the lids don’t have rust or the smell of any sauce or spices because as the dessert is hot, it will take on this smell.
By @katinostimo.blogspot. Thanks for inspiring us!
