726. Siroppo di Cedro

• 3 garden lemons
• 600 grams (about 1-⅓ pounds) of fine white sugar
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Without squeezing it, cut out the pulp of the lemons, removing all seeds and peeling off the white rind. Put the water on the fire with the peel of one of the lemons cut into thin strips with a penknife. When the water begins to boil, pour in the sugar. Let it boil for a while, then remove the peel and add the lemon pulp. Keep boiling until the syrup is reduced and cooked to just the right cons