Lemon syrup

Ingredients

430 g golden caster sugar
5 organic lemon zest, finely grated
200 ml fresh lemon juice
1 organic orange zest, finely grated
100 ml of water
1 vanilla pod, cut open
pinch of sea salt

Prepare

Put everything in a kettle on medium-high heat. Warm until it starts to boil and sugar has melted. Take off the heat and leave for 24h.

The next day sterilize the bottles ( 15 minutes in a 150-degree oven). Put the kettle on medium-high heat until it boils, put a higher temperature and simmer for 3 minutes. Pour into bottles and close. Leave to cool and serve whoever you are ready.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s