Pastille can be unconditionally called one of the most useful and dietary desserts. This is a great option for tea and just as a quick snack. And sliced and sprinkled with powdered sugar, the pastille is perfectly stored in sealed glass containers.
Step-by-step cooking recipe
Wash the lemons, pour boiling water over them and cut them arbitrarily.
Remove the seeds and simmer the lemons over low heat until the juice is released and until it boils.
Grind in a blender, add a little water for consistency and add honey.
Place the pastille in a thin layer on the oiled trays of the dryer.
Dry it for 6-8 hours at 55 degrees.
You can dry on parchment in a slightly open oven at a minimum temperature.
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