Our friend Christine D. was asking me about preserving projects with lemons,
and we been reading about syrup, and I bet a body could make lemon syrup
using the recipe for simple syrup (50/50 water & sugar), but subbing lemon
juice for water to taste and simmering to desired consistency. I'd bwb the
stuff, but iff'n y'all didn't make a whole lot I bet you could keep it in
the fridge for a long time.
I'd use this for marinades, ice cream, dosing the kids, cold medicine,
salad dressings, and glazing for chicken. Vitamin C is heat sensitive so I'd
keep that real low and swift iff'n I was worrit about it.
m2cw
Edrena