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Charred Lemon Syrup

A charred lemon syrup is a brilliant addition to a Pentire & Tonic. The perfect refresher for the end of the afternoon or beginning of an evening.


1kg caster sugar
800g water 
3 unwaxed charred lemons, zest and juice
4 tsp of citric acid


Bring the water to a simmer before taking off the heat and adding the sugar, stirring until it has all dissolved. Next add the citric acid. 

Meanwhile zest the lemons before cutting in half and placing them face down on the medium heat of a wood fired grill. The aim is for a little charring and some caramelisation. Then juice them into the cooling syrup.

Stir well and then cover and allow to cool before fine straining into a sealed sterile container. Store in the fridge and use within two weeks.

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