● 5 large thick-peel lemons
● 650 g sugar
● 140 g water
● juice of 1/2 lemon
● 1 sprig rose geranium
Wash the lemons and grate the lemon peel using a grater.
Slice the lemons in 4 and remove the stem and the flesh.
Put the peels in a pot and boil for 5 minutes.
Discard the first water and repeat the same thing 2 more times.
Drain the peels in a colander and once they have cooled a bit, wrap each peel and fix with a toothpick.
Next, put the lemon peels tied with the toothpicks in a pot with the water and the sugar.
Boil for 35-40 minutes until the syrup reaches the desired consistency.
Once the syrup has thickened, turn off the heat, put the rose geranium sprig in the hot syrup and leave it for 30 minutes to release its fragrance.
After thirty minutes discard the rose geranium sprig and once the sweet has cooled, remove the toothpicks.
Store in sterilized jars.