LEMON SYRUP
Categories Sauce Dessert Low Fat Quick & Easy Lemon Spring Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Halve vanilla bean lengthwise and scrape seeds into a small saucepan. Finely grate enough zest from lemon to measure 1/2 teaspoon. Cut remaining peel from lemon, removing all white pith. Cut enough sections free from membranes to measure 1/4 cup and cut into 1/4-inch pieces. Add lemon pieces to pan with sugar, water, and grated zest. Simmer mixture, stirring, until sugar is dissolved and stir in lemon juice. Cool syrup to room temperature and serve with cakes.
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marie wallace kargbo
[email protected]This is the best lemon syrup recipe I've tried. It's so simple to make and it tastes amazing!
Lisa Van der Walt
[email protected]I'm so glad I found this recipe. It's so easy to follow and the syrup turns out perfect every time.
Sonhar pitafi
[email protected]This syrup is a game-changer. It adds a pop of flavor to everything I use it in.
JR WARFIGHTER
[email protected]This is the best lemon syrup I've ever had. It's so flavorful and versatile. I've used it in everything from cocktails to desserts.
Gaming SAGOR
[email protected]I've been using this lemon syrup for years and it never disappoints. It's the perfect addition to any dessert.
SunflowerVega
[email protected]This syrup is delicious! I used it to make a lemon drizzle cake and it was perfect.
Faqir Muhammad
[email protected]I love this lemon syrup! It's so easy to make and it tastes amazing. I use it in my lemonade, iced tea, and even in my cocktails.
Peggy qualls
[email protected]This lemon syrup is the perfect balance of sweet and tart. I used it to make a lemon meringue pie and it was a huge hit!