I almost feel a bit silly posting this recipe … it is not so much a recipe, but a simple process of combining lemon juice and sugar that will give you a lovely syrup to use in a multitude of ways.

To me lemon is nature’s natural “seasoning” and I just love it.  So in addition to preserved lemons, I always have syrup in the fridge, and use it to:

• sometimes drizzle over cakes and muffins (anything with lemon or berries) when they are on individual plates ready to be served
• sprinkled lightly over “green” baked veggies if needing a little lift (i.e. cabbage, brussel sprouts, beans, etc.) … do this as soon as they come out of the oven, and be light handed with it
• lightly stirred through mixed berries destined for desserts (i.e. blueberries, strawberries, raspberries, blackberries), which gives them a little lift and a lovely shine, or
• drizzled over individual serves of filo custard-based desserts (i.e. Souffra, Bougasta, etc.) … the lemon always goes with these types of desserts and gives them an unexpected “zing”

I do hope you try this the next time you have some spare lemons … I use raw caster sugar which gives the syrup a slightly darker look, if using white sugar it will be lighter in colour.

Lemon Sugar Syrup

 

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Prep time

5 mins

Cook time

8 mins

Total time

13 mins

 

Author: Gina @ The Passionate Pantry

Serves: 250mls

Ingredients

• 200g raw caster sugar, or plain caster sugar
• 200g freshly squeezed lemon juice

Instructions

1. Place sugar and lemon juice into TM bowl and cook 8 minutes / 100 / speed 1 / no MC
2. Pour hot liquid into a jug and allow to cool completely
3. Once cool place into a sealed container and keep in the fridge (I use a recycled maple syrup container - see picture - which holds the amount perfectly)
4. Syrup will keep in the fridge for at least six weeks by which time I have usually used it up

Notes

To me lemon is nature's natural "seasoning" and I just love it. So in addition to preserved lemons, I always have syrup in the fridge, and use it to:

* sometimes drizzle over cakes and muffins (anything with lemon or berries) when they are on individual plates ready to be served
* sprinkled lightly over “green” baked veggies if needing a little lift (i.e. cabbage, brussel sprouts, beans, etc.) ... do this as soon as they come out of the oven, and be light handed with it
* lightly stirred through mixed berries destined for desserts (i.e. blueberries, strawberries, raspberries, blackberries), which gives them a little lift and a lovely shine, or
* drizzled over individual serves of filo custard-based desserts (i.e. Souffra, Bougasta, etc.) ... the lemon always goes with these types of desserts and gives them an unexpected "zing"

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