INGREDIENTS

• 10 bergamot
• 1kgr sugar
• 1-1.5 cup water
• 1 teaspoon lemon juice

METHOD

1. Scratch the bergamot to remove the shiny part of the peel.
2. Carve them along in 3-4 pieces and remove the peel.
3. Wrap each peel into a roll.
4. Take a relatively thick needle and thread and pass all rolls of the thread to keep their shape.
5. Place in a pot, cover with water and boil for 2′-3′.
6. Remove the bergamot from the pot.
7. Add clean water in the pot to boil and then place in the bergamot to other 2′-3′ (continue this step until bitter taste removes).
8. Remove the bergamot from the pot and leave bergamot in a colander for about 2 hours until removes all the liquids from the boiling.
9. Remove the thread from the pergamots.
10. In a saucepan put the sugar and the water and boil the mixture for 5 minutes.
11. Add the bergamot and continue boiling until the syrup thickens.
12. Shortly before the end add the lemon juice.
13. Place it in jars, let it cool to room temperature and then keep it in the refrigerator for longer time.