1. First scrub the lemon with salt, then peel off the skin.
2. Cut the lemon into four slices as shown, keeping the center in the middle. This can squeeze the lemon juice to the maximum.
3. Squeeze the lemon juice into the bowl according to the method above
4. A large piece of rock candy, waiting to be put in the pot
5. Put an appropriate amount of water in the pot, as long as the lemon zest is not over, or a little more. Put the rock sugar together in the pot, simmer until the rock sugar melts. During this period, you can tap the rock sugar cubes to make it break down quickly.
6. Boil until the lemon zest becomes soft and the rock sugar melts. Turn off the heat to cool down.
7. Mix the cool lemon peel juice in the pot with the lemon juice in the bowl and mix well.
8. Scoop out two spoons of the mixed juice, add warm water to rinse, sprinkle a few mint leaves, the sweet and sour lemonade is ready. You can also add some honey.
9. Pour the remaining lemon juice mixture into an airtight jar and store in the refrigerator, and adjust as you drink it. If there is no airtight jar, you can wrap it in plastic wrap and store it in the refrigerator as shown in the picture. Drink as soon as possible.
Tips:Don’t waste the lemon zest in the pot. You can drink it separately on the same day.
