Lemon Syrup Meloso
%^)6 Medium to large fresh lemons, juiced
4 to 6 C Sugar
1 1/2 C Water
1 t Fresh grated lemon peel
Combine and bring all ingredients to a low boil in a stainless steel sauce pan ... boil gently until all sugar is dissolved ... adjust sugar to suit taste but syrup should be on the tart side ... cool and store in refrigerator.
Use to top fresh fruit, ice cream, pancakes, waffles, French toast, or crepes.
Hint - after reserving zest, discard used lemon rinds in the garbage disposal to keep it clean and smelling fresh !
Clink !
%^)
