Stir continually with the ladle so that the sugar does not stick to the bottom, taste it to add some more citric acid if you judge it necessary, then let it cool and place in bottles to be sealed.
When a beverage is to be prepared pour in a tumbler less than half an inch of syrup for a tumblerful of ice water.
210
RASPBERRY SYRUP
(Sciroppo di lampone)
This is prepared like the other explained above but, since this fruit contains less gluten than the gooseberry the period of fermentation will be briefer. The large quantity of sugar used in these syrups is necessary for their conservation and the citric acid is used to correct the excessive sweetness.
211
LEMON SYRUP
(Sciroppo di limone)
Three big lemons.
One and a half pound of sugar.
A tumbler of water.