Welsh Nectar
Ingredients
Directions
Infuse
Cut the peel of the lemons very thin.
Pour boiling water over the peel.
When cool, add the strained juice of the lemons, the sugar, and the raisins, stoned and chopped very fine.
Let it stand 4 or 5 days, stirring it every day.
Strain and bottle
Strain it through a jelly-bag.
Bottle it for present use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Lemons
- Peel gives aroma and juice gives sharp acidity that balances the sweetness.
- Sugar (in the method)
- Adds sweetness and helps balance the lemon's sharpness.
- Raisins (in the method)
- Add sweetness and a deeper fruity flavour to the infusion.
The step that matters
Cut the lemon peel very thin. The yellow zest holds the aromatic oils, while the white pith beneath is bitter. Thin paring keeps the bitter pith out of the infusion, so the drink tastes bright rather than harsh.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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