Step 1

Wash the lemons thoroughly. Slice the lemons into ¼-inch thin slices. Remove any seeds from the slices. (The syrup may get a bitter taste if you don't remove lemon seeds.) Weigh the lemon slices, and prepare the same weight of raw cane sugar (or granulated sugar). For instance, if you get 500g of lemon slices after deseeding them, measure out 500g of sugar to cook with the lemons.

Step 2

In either an instant pot or a rice cooker, arrange the lemon slices in layers, sprinkling each layer with sugar. Repeat the layering process until all the lemon slices and sugar are utilized. Do not add any water to the pot.

Step 3

Place the lid on the pot. If using an instant pot, cook on low pressure for 40 minutes, then switch to the "warm" mode for an additional 2.5 hours. If using a rice cooker, choose the porridge mode (or regular rice mode if porridge mode is unavailable) and cook for 40 minutes, then switch to the "warm" mode for an additional 2.5 hours.

Step 4

Following the cooking process, remove the lid from the pot and allow the lemon syrup to cool to room temperature. You can either use it immediately to prepare drinks or transfer it to a sanitized glass jar. Seal the jar tightly with a lid and refrigerate for up to 6 months.

Step 5

To make a quick and refreshing lemonade, simply add a slice of caramelized lemon and 1 to 2 tablespoons of the syrup to a glass filled with ice. Then, fill the glass with sparkling water or still water. Alternatively, enhance your favorite iced or hot tea by incorporating the lemon slices and syrup for a delightful sweet and sour lemon tea experience. You can also use them in salads, marinades, dressings, or even as a topping for desserts. Enjoy!