Gluten Free. Dairy Free. Vegan.
This recipe has been around since the 12th century. It is completely scalable. Also, it is an easy way to use up lemon juice when you are making candied lemon peel.
Syrup of Lemon
“Take lemon, after peeling off the skin, press it [to a pulp] and take a ratl [1 ratl=468g/1lb] of juice, and add as much of sugar. Cook it until it takes the form of a syrup.
Its advantages are for the heat of bile; it cuts the thirst and binds the bowels.”
Source: page 18 Anonymous Andalusian Cookbook Kitab al tabikh fi-l-Maghrib wa-l-Andalus fi `asr al-Muwahhidin, li-mu'allif majhul. The Book of Cooking in Maghreb and Andalus in the era of Almohads, by an unknown author.
 To make Syrupe of Lymonds. Take your Lymonds, and cut them in halfes, and betwixt your fingers juyce them, and the liquor that runnes from them wil be very cleare, then take to a pint of juyce, a pound and a quarter of hard suger, which is very white and boyle it to a Syrupe, and it will keepe excellent well.
A Closet for Ladies and Gentlewomen (1608) London: Printed [by F. Kingston] for Arthur Iohnson,1608
Dr. Nicola Boyd
I am trying to teach myself to be a medieval and renaissance confectioner. This has led to an interest in modern deserts too.