- Wash the lemons (6 large lemons) and take the bark with a peeler trying not to take the white from lemon and just the yellow part. - Macerate them for a month in alcohol (1 liter of alcohol at 95 °) in a cool and dry place, out of light. Stir the bottle regularly so that the aromas develop well. - After a month of maceration, filter alcohol. Prepare a sugar syrup by boiling the sugar (400 g of sugar) in 1.2 liters of spring water until the sugar is dissolved. Let cool well before mixing this alcohol syrup. - Botter and let the bottle stand for ten days preferably before consuming it.
Login
