Di:
Pulire bene i lamponi.
In una pentola unire i lamponi, l’acqua, lo zucchero e il succo e la buccia di un limone (attenzione ad utilizzare solo la parte gialla della buccia, senza prelevare la parte bianca, più amara). Portare a bollore quindi abbassare il fuoco e cuocere fino a quando i lamponi non saranno completamente spappolati, ci vorranno circa 15 minuti. Lasciar raffreddare.
Passare in un colino a maglie fitte e sottili più volte (almeno 3), per rimuovere i semi dei lamponi e rendere lo sciroppo più limpido possibile. Versare in una bottiglia e conservare in frigo per qualche giorno.
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