• Prepare an oleo-saccharum with the lemon peels and sugar (Royal Citrus) • In a small saucepan, combine the oleo-saccharum and lemon juice over medium heat, below boiling. • Slowly stir to dissolve the sugar. • When the syrup has thickened, remove from the heat. • Fine strain into bottles. • Sherbet will keep for 2-3 weeks in the refrigerator.
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