1 cup lemon juice (5-6 lemons)
1/2 cup water
zest of 1 lemon
1 cup Splenda
With a sharp knife, peel yellow rind from lemon in thin strips.
(Be careful not to get too much of the white pulp which will make it taste bitter).
Combine rind, juice and water in a saucepan.
Bring to a boil, reduce heat and simmer about 3 minutes.
Cool, strain and stir in Splenda.
Store in glass jar or bottle in refrigerator.
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