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We immerse the shock flowers in cold water, let them drain, then break their tails.
Put the water and sugar in a larger pot (6 liters), place it on the fire and heat it until the sugar dissolves completely (it should not boil). Set the pot aside and let the syrup reach room temperature.
Peel a squash, grate it and squeeze the juice. Squeeze the juice from all 6 lemons and add it. Add the shock flowers, mix, put a lid and keep the pot in the fridge for 4 days. Stir in the syrup at least twice a day. After 4 days, squeeze the lemon juice and peel well, squeeze the syrup and put it in sterilized bottles. I got 3 liters of syrup from this composition. Store in a cool place.
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