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page 148
210
RASPBERRY SYRUP
(Sciroppo di lampone)
This is prepared like the other explained above but, since this fruit contains
less gluten than the gooseberry the period of fermentation will be briefer. The
large quantity of sugar used in these syrups is necessary for their conservation
and the citric acid is used to correct the excessive sweetness.
211
LEMON SYRUP
(Sciroppo di limone)
Three big lemons.
One and a half pound of sugar.
A tumbler of water.
Skin the lemons, removing the internal pulp without squeezing it and taking off
all seeds.
Put the water on the fire with the skin of one of the lemons cut in a thin
ribbon like strip with a small knife. When the water is near boiling put in the
sugar then remove the lemon skin and immerse the pulp of the three lemons. Boil
until the syrup is condensed and cooked right, which is known by the pearls that
it makes boiling and the color of white wine that is acquires. Preserve in a
bottle, and when needed, dilute in a tumbler of ice water. A small quantity will
make a delightful beverage.
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