For the syrup:

Cup of Yum
1. Heat a deep saucepan over high heat, add the sugar, water, lemon juice, and cinnamon stick. Let it come to a boil and cook for 5 minutes. Remove from heat and let it cool completely.

For the churros:

1. In a deep saucepan, heat the water, butter, and sugar over medium heat until the butter melts.
2. Add the flour and semolina, and stir constantly with a wooden spoon for about 5-6 minutes, until the dough loses most of its moisture.
3. Then, transfer the dough to the mixing bowl and beat on high speed with the whisk attachment until it cools down completely.
4. Next, add the eggs one by one, mixing well after each addition, until you get a sticky dough.
5. Place the mixture in a piping bag fitted with a star-shaped nozzle and set it aside.
6. Heat a saucepan with sunflower oil over medium heat. Once the oil is hot, gently squeeze the piping bag to release small portions of dough (about 5 cm/2 inches long), cutting them with scissors. Repeat for the entire batch.
7. Fry the churros until golden brown and cooked through. Once ready, transfer them to a plate lined with paper towels to drain excess oil.
8. Then, add the churros to the syrup pot and gently stir for 3-4 seconds with a slotted spoon to coat them with the syrup.
9. Finally, transfer them to a serving plate and enjoy!