Grated lemon with sugar through a meat grinder

Step-by-step cooking

1. Step 1:

   

   Bright yellow lemons with thick skins can be replaced with Abkhazian lemons. They are thin-skinned, almost orange in color and will also fit perfectly here, especially since their smell is simply excellent! First, wash the lemons thoroughly under running water. And then pour boiling water over them. With such a simple manipulation, the peel will give off more flavor.

2. Step 2:

   

   For lemons, cut off the tips from opposite sides, cut the fruit into pieces and remove all the bones. If you leave the lemons with pits, the dish may later turn bitter. Plus, even the mashed bones will still remain tough, and will be felt in the finished dish.

3. Step 3:

   

   Lemons, as a rule, are rubbed through a meat grinder. So the structure of the lemon mixture will be more homogeneous, in my opinion. But you can also use a blender. If you use an immersion blender, the mass will be more like a classic puree, but it will take much more work to puree in this way, because lemons have a very tough peel.

5. Step 4:

   

   Add sugar to the mashed lemons and mix. Tighten the bowl with cling film and put it in the refrigerator for at least two hours. During this time, the sugar should have time to melt.

6. Step 5:

   

   After this time, stir the mashed lemons again and make sure that the sugar has completely melted. After that, the dish can be transferred to a clean dish with a lid (jar or food container) and put in the refrigerator for storage.