Stewed Lemon with Rock Sugar

Stewed Lemon with Rock Sugar

1. Use salt to clean the skin of lemons. Choose ripe lemons. It is best if there are no seeds. Pick out the ones that have seeds.

2. Cut into thin slices, as thin as possible

3. Soak the tangerine peel, cut into small pieces, mix with lemon, and stir.

4. Put a layer of rock sugar in the saucepan, and then a layer of lemon slices, and so on, until it is finished.

5. Add a bowl of water, not too much. It will melt after 12 hours of simmering, either in a saucepan or over water. Take a look in the meantime and add water to the pot to prevent it from drying out.

6. Let it cool, put it in a clean, water-free airtight container, and keep it in the refrigerator. When you want to drink, use a water-free and oil-free spoon to take out the amount you like. I usually use 4 spoons to boil half a catty of warm water. Do not use hot water to soak. Sour taste, one bottle should be consumed within half a year.

Tips:

If you like something sweeter, you can add 2 spoons of honey and stir well when it is cool, then pack it in the refrigerator.