1, take 2 pounds of lemons after washing, dry the lemon, it is best not to let the lemon on the water.

2, the fruit knife to peel off the lemon peel, try to peel a little thinner, 2 pounds of lemons are best to peel, the skin is not good on not.

3, take out a lemon with a knife cut in half, take half in the juicer juice - one hand press the juicer, one hand press the lemon, press the lemon in the juicer on the right and left friction, as much as possible to squeeze out the juice of the lemon.

4, the juicer lower bowl squeezed out of the original juice poured into the slim jug (there is no slim jug to find as large a capacity of the vessel), juicer above the filter grid squeezed out of the lemon seeds or excess juice froth should be poured out in a timely manner, or too much easy to clog the lemon juice flows into the following small bowl.

5, all the lemons are squeezed after the juice, and then get just peeled down the lemon peel, the lemon peel all poured into the cyclone cut chopper (or cooking machine), the lemon peel all pulverized (or broken).

6, the last step, the broken lemon peel poured into the lemon juice filled with lemon juice in the pot, and then add 2 pounds of icing sugar, cover the lid of the pot, up and down a few shakes, and so on a day or two to say that all the sugar to drink (Note: This is a good job is a pure liquid, drink according to personal taste to water, generally a small spoonful of liquid can be blended into a cup of it).