Lemon Syrup Recipe

Pare thin the rind of fresh lemons, squeeze out the juice, and to a pint

of it, when strained, put a pound and three-quarters of sugar, and the

rind of the lemons. Dissolve the sugar by a gentle heat, skim it clear,

then let it simmer gently eight or ten minutes--strain it through a

flannel bag. When cool, bottle, cork, and seal it tight, and keep it in

a cool place.

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