Ingredients needed
3 Lemons
56 g. caster sugar
2 egg whites
1 tbsp. rum
7 g. yeast
1.7L of water
Preparation:
Peel the rind off the lemon, then add the peeled rind and caster sugar into the water and bring to boil for about 15 mins. (this forms your lemon liquor)
Juice your lemon and keep aside, now add a little water to your yeast and beat till its creamy.
Beat the egg whites stiff and whisk with the yeast into a tea cup of water
Strain your lemon liquor and lemon juice, mix together adding your rum.
Now pour all your mixtures into a bottle, securing the cork tightly, keep for a week in the fridge before use.
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