** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Wash and peel the lemons thinly; remove the white pith and seeds and discard them.
3. Cut the peel into fine shreds; reserve the pulp.
4. Simmer the peel with 2 cups of the water in a covered preserving kettle for about 1 hour, or until tender.
5. Drain the liquid from the lemon shreds and set both aside.
6. Wash the grapefruit and cut it and the lemon pulp into small pieces; cover with the remaining 10 cups of water and simmer gently in a covered preserving kettle for 1 1/2 hours, or until the fruit is tender.
7. Add the liquid from the lemon shreds to the kettle and bring just to a boil.
8. Remove from heat and strain mixture through a jelly bag.
9. Measure the juice into the preserving kettle and add 1 cup of sugar for each cup of juice.
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Dietary Notes:
This recipe is low-sodium with 14.9mg per serving, low-fat with 0.1g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 45% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Natural Sweeteners, Citric Acid allergies.
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