Use the same method to peel the lemons.
After that, we cut out the fruit's white flesh.
Piece together. Just like that, we'll also be processing lemons.
In a large saucepan, combine the skins with the diced pulp.
Use three liters of water.
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Bring the mixture to a boil in a saucepan over high heat.
Finish cooking for another 15 minutes.
While the fruit is still in its skins, whip it with a stick mixer.
Pour the contents of the bowl into a clean saucepan after straining. Pour in two liters of water.
Add the sugar and stir until combined.
Source: pexels
Bring the mixture to a boil in a saucepan over high heat.
Transfer the heated juice to sterilized, clean bottles.
Place the lids on top and seal firmly. On the blanket, set the bottles.
Allow the mixture to cool for twenty-four to twenty-five hours, covered.
As long as it stays cold, we can keep the juice for two years.
