The lemons are rinsed and dried, after which they are split and the juice well squeezed out. The white of the peel is removed, and the outermost yellow is cut into fine strips.

Sugar, zest, lemon juice, citric acid and water are mixed in a pot and stirred. The pot is allowed to stand covered for 24 hours, during which the juice is stirred a few times. The juice is then strained, bottled, corked and stored in a cool place, but should be used sparingly, as it does not last more than about 14 days.

Note: A refreshing lemonade is prepared from this juice, which can also be used with meals. To I lit. water is calculated in dcl. lemon juice and, if the drink is desired slightly sweeter, add I tbsp. sugar.