100 grams of sugar
1 1/2 ounce of white rum (Barbancourt Rhum Blanc recommended)
Wash the lemons and orange
Peel and finely chop the zest.
Boil one liter of water.
Pour the zests into the boiling water, turn off heat, cover and infuse for 30 minutes.
During this time make juice using the lemons and the orange.
Filter the zest from the infused water, add sugar and boil.
When the mixture starts to boil, add the lemon-orange juice and the rum, and let it boil for 1 to 2 minutes.
Chill and serve cold.