50 lemons
8 cups of sugar
8 cups of water
50 lemons
8 cups of sugar
8 cups of water
Remove the zest from the green lemons using a fine grater
Cut off the top portion of each lemon, leaving a thin slice
Remove any seeds or pulp
Cook the lemons in a large pot with plenty of water
After boiling for about 10 minutes, strain and reboil in another pot of water
Pour the hot lemons into a clean pot
Boil again for five more minutes, then remove from heat to cool
Once cooled, remove any remaining pulp or seeds using a spoon, leaving the shells intact
Add cold water, covering the shells
Change the water two times a day for three days
When the last water has drained, clean the shells once more to remove any remaining pulp
Make a syrup by boiling sugar and water together until it reaches a light brown color
Once cooled, add the lemons and let them sit for another day
The next day, heat the pot again until the syrup reaches a slightly thickened consistency
Serve in small portions.
