Chen-Pi Lemon syrup

Time to prepare: 5 mins
Cooking time: 5 mins
Serving: 4 persons

During winter, nothing is better than having homemade lemon syrup. It is easy and takes only our patience. It is no coincidence that lemon syrup is the Chinese traditional recipe because lemons were known to be grown in Assam (a region in northeast India), northern Burma or China. Not until 200 A.D., lemons were brought to Southern Italy.

Thanks to the fertility of volcanic soil and sufficient thermal excursions, Sicilian lemons are famous for being nutrient-dense, juicy and fragrant. They are often preferred for making lemon syrup, especially the organic ones. Making lemon syrup requires the whole lemon so using organic lemons is important as to avoid any chemical contamination pre- or post-harvest treatment.

Health Benefits: Dissolving phlegm and relieving cough, harmonizing the stomach and moistening the lungs, promoting body fluid and strengthening the spleen, it can be used to relieve symptoms such as dry cough, sore throat, excessive phlegm, and fatigue due to colds. For friends who smoke and drink too much, stay up late, and talk too much, can drink it regularly.

Ingredients:
1 kg lemon (5-8)
1.1 kg rock sugar
1 slice of dried mandarin peel (optional)

1. Wash the organic Sicilian lemons
2. Slice them and cut into 4 parts
3. Remove seeds
4. Put the cut lemons into the ceramic pot
5. Lay the rock sugar on top
6. Soak in hot water and stripe the dried mandarin peel (optional)
7. Put the pot to double boil for 10 hours
8. Cool down and bottle

Buon Appetito