Lemons in Syrup

How to prepare lemons in syrup

1. For this recipe, ideally use untreated, organic lemons. They can be found in some supermarkets and organic stores. If you don't have such lemons, proceed as follows: place them in a bowl with hot water to cover and dissolve 1 heaping teaspoon of baking soda. Let them sit for 15 minutes, then wash them thoroughly in the baking soda water. Rinse under warm running water. Dry well with a rough towel. You can use any lemons you want, even mix them (regular lemons, Meyer lemons, limes) or add other citrus for a more complex flavor. Here I used 2 regular lemons and 1 Meyer lemon. You can also add other flavors to the jar (1 sprig of rosemary or mint, a little lavender, a cinnamon stick or vanilla, a piece of ginger, a shot of rum or cognac).
2. Cut the lemons into rounds or thin half-rounds.
3. In a clean jar, place a layer of lemons, then sprinkle a thin layer of fine sugar, just enough to cover them. Continue alternating layers until the jar is full. Put the lid on and leave the jar at room temperature until all the sugar is moist (about 1 hour).
5. Place the jar in the refrigerator for at least 24 hours. During this time, whenever you go to the fridge and remember the jar, turn it on all sides to help the sugar dissolve. The next day, the lemons should be covered in a transparent syrup.
6. Store in the refrigerator for 1-2 weeks.

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