Lemon syrup

I can give you the exact dose of lemons to use because it can be more or less juicy.

When you buy select naturally juicy ones.

Wash the lemons, dry, cut them in half and squeeze all the juice by pouring through a very dense, strainer in a bowl that you first weighed.

Every now and then ripesatela up to get into half a kilo of juice.

Pour sugar into a saucepan of tinned copper or stainless steel and add so much water just enough to moisten the sugar just barely; place the pan over moderate heat and let boil until taking a little sugar with a stick and putting it, after having dipped in cold water, under the teeth will break with a slap shot.

Then remove the Pan from the heat and add the lemon juice, mix thoroughly until the ingredients are well mixed, put the pan on the fire and, as the boil, remove; pour the syrup (one liter abundant) in a bowl and let it cool, then possibly small bottles imbottigliatelo and dry, well tappatele, applied on each one a label indicating the date of preparation and the quality of the product and store them in the pantry, in dark environment.