[Sca-cooks] Lemon Syrup?

[jenne at fiedlerfamily.net]

> I worked it out with Food for Fifty book - if you are going for weight
> measurement, use 1 1/4 cups of sugar for each cup of lemon juice.  A pint is
> NOT a pound the world around.  I bring it to a boil to let the sugar get into
> solution, and then simmer it for about half an hour or so.

Thank you, Brangwayna! That's useful.

-- Jadwiga Zajaczkowa
jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
"Are you finished? If you're finished, you'll have to put down the spoon."