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.



Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!