Lemon Brandy

Ingredients

• 1 pint brandy
• the rind of two small lemons
• 2 oz loaf-sugar
• 1/4 pint water

Instructions

1. Peel the lemons rather thin, taking care to have none of the white pith.
2. Put the rinds into a bottle with the brandy, and let them infuse for 24 hours, when they should be strained.
3. Now boil the sugar with the water for a few minutes, skim it, and, when cold, add it to the brandy.
4. A dessertspoonful of this will be found an excellent flavouring for boiled custards.