Instructions

1. 1
   Blanch the spinach by boiling in a large volume of water for 2 minutes (until bright green) then draining and quickly transferring to cold water. Let rest 1–2 minutes.
2. 2
   Drain the spinach and blend it to a purée with the ½ cup (125 ml) water.
3. 3
   Using a cheesecloth, strain the purée into a bowl to extract the juice.
4. 4
   Pour the juice into a pan and add sugar.
5. 5
   Turn the heat to medium-high, and stir to dissolve the sugar.
6. 6
   Skim off and discard any foam that collects at the surface of the liquid.
7. 7
   Turn the heat to high and boil until the liquid reduces to a single-thread consistency.
8. 8
   Turn off the heat and stir in the lemon juice.
9. 9
   Cool slightly, then pour into an airtight jar and cool completely.