Paramount Citrus

Remove the skins of the lemons, cut them into quarters and remove the seeds. Put the lemon pieces and jasmine tea in the water. Keep them refrigerated for 24 hours. Strain them through a muslin cloth, reserving the liquid. Measure the liquid and use one lb. of sugar per pint of liquid. Heat the juice and add the sugar. Stir until sugar is dissolved. Cook over high heat until syrup falls in drops when you test it on a plate. Pour into sterile jars and close the lid tightly.