Homemade lemon syrup

2 kg sugar

1 kg lemons

Clear lemon peel on, cut, remove the seeds, put in a glass or enamel bowl, remove to a cool place for 3-4 days.

Next citric mass squeeze, add sugar, pressed juice, put on fire, boil for a few minutes over moderate heat.

Post a cooked syrup to cool, strain it and pour into bottles.

Store home lemon syrup can be in a warm place.