SWEET LEMON SYRUP
Three sugars melted in fresh lemon water with lemon zest, reduced to create a smooth, sweet lemon syrup!
Makes 1-1/2 cups
zest and juice of 1 lg. lemon (zest the lemon before cutting the lemon to squeeze its juice; it’s easier that way)
1-1/2 c. water
1/2 c. white sugar
1/2 c. light brown sugar
1/2 c. dark brown sugar
tiny pinch salt
In very small saucepan combine all ingredients. Stir well to dissolve sugars.
Cook, uncovered, over medium-low heat at a soft boil. Stir occasionally till mixture reduces by about 1/2 cup or 1/4 of the total sauce.
Remove from heat. Cool at room temperature, then transfer to covered jar and refrigerate till cold.
Notes: Use cold, at room temperature or warm over assorted toasted breads, to dunk cookies in, to drizzle over French toast, pancakes, puddings, unfrosted cakes or various soy ice-creams.
Cooking time could take as much as 20 minutes. If made in a skillet, because of the larger cooking surface, cooking time shortens, but you risk burning the syrup that way. It’s better to use a very small saucepan and take your time.
Syrup will thicken somewhat when chilled. Keep refrigerated when not in use.
Variation: Sweet Orange Syrup: Substitute the zest and the juice of 1 large orange for the lemon zest and juice.
Check out: Riviera Pear And Lemon Upside Down Cake where Sweet Lemon Syrup is used.
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