Ice cream lemon
By VicentaLakin
I HAD A BAD THROAT, A VERY NOISY VOICE, A NEIGHBOR ASAEL CAME BY TO TALK, AND THEN BROUGHT ME SOME OF HER OWN ICE CREAM LEMONS, AND SAID THEY WERE DRY, DRY, GOOD FOR MY THROAT, AND THEY COULD COMPLEMENT THE C! IF ANYONE SAYS I'M LISTENING, BUT SHE'S A PHARMACIST. IT WAS A GOOD SHOT, SO I ASKED HER HOW TO DO IT, AND I DID A LOT OF WORK! I CAN'T BELIEVE THAT A YEAR-OLD SON WOULD SEE ME DRINK IT
Recipe Recommendations
- lemon 500G
- rock sugar 500G
- sweetening
- stewed
- a day
- simple
Steps for Ice cream lemon
1
The lemons are bought and cleaned and the surface water dried
2
Cut the lemon, cut it as hard as you can, pick it out, 'cause it's tough, you don't have to bother
3
Put the cut lemon in the cusp
4
Add a pound of ice sugar without water
5
(b) Pumping water to the water level at the top of the line outside the electrode
6
Covered the lids for about eight hours; I found five more than six hours running out of water, so I suggested it at night, and then made it for six hours and woke up for two hours. If you feel enough fire, you can cook for six hours
7
I can't find a shadow of ice cream. It's dark brown! Just keep the cool bottle in the fridge
8
Fill the glass with a proper amount of ice-cream lemon, and then the hot water will run away! The lemon peels are chewing on their heads, they're delicious, they'll get softer in five minutes, they're not so good, but they're all the sameIce cream lemon Make Tips
1. It is recommended to remove the lemon seeds, as the lemon peel will be delicious when steeped later! Accidentally eating the bitter seeds would really spoil the experience.
2. Pack into sterilized bottles, seal, and store in the refrigerator. It generally keeps for about 6 months; use a clean spoon to scoop it out when serving.
3. This recipe yields approximately 1500ml. If you drink less, you can halve the ingredients accordingly.