LEMON SIMPLE SYRUP
Make this lemon simple syrup for Martha's Meyer Lemon Anniversary Cake.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Heat sugar, zest, and 2 cups water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Pour through a fine sieve into a medium bowl; discard solids. Let cool completely. Stir in lemon juice.
FRESH LEMONADE SYRUP
"This is a refreshing summer drink to enjoy on those lazy dog days of summer," reports Kathy Kittell from her home in Lenexa, Kansas. With the simple syrup in the fridge, it's a breeze to stir up this thirst-quenching beverage by the glass or pitcher.
Provided by Taste of Home
Time 25m
Yield 20 servings.
Number Of Ingredients 4
Steps:
- In a 1-1/2-qt. heat-proof container, dissolve sugar in boiling water. Cool. Add lemon juice and zest; mix well. Cover and store in the refrigerator for up to 1 week. Yield: 5-1/2 cups syrup (number of batches varies depending on concentration of lemonade)., For 1 serving, combine 1/4 to 1/3 cup syrup and 3/4 cup cold water in a glass; stir well. For 16 servings, combine 5-1/2 cups syrup and 10 cups cold water in a 2-qt. pitcher; stir well.
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.
FRESH FRUIT WITH LEMON VERBENA SIMPLE SYRUP
Adapted from papawow.com. Use a colorful variety of seasonal fresh fruit of your choice: peaches, other types of berries or melons, red seedless grapes, etc. I reduced the amount of sugar from the original 2-1 ratio but please feel free to add more. Lemon verbena is a favorite herb of mine! Recently I made this using galia melon only (see photo).
Provided by COOKGIRl
Categories Fruit
Time 28m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Simple syrup: combine the water and sugar in a small pan and bring to the boil.
- Boil mixture until it is reduced by half.
- Stir in the lemon verbena leaves. Set aside to allow verbena leaves to infuse and the mixture to cool completely.
- Salad: Prep the fruit and arrange on a large shallow platter.
- Once the simple syrup is cool, use a fine mesh strainer and drizzle the syrup all over the fruit.
- *Garnish fruit with a few fresh lemon verbena leaves. Or cover and chill until ready to serve.
- *Tip: fresh lemon verbena leaves wilt quickly. Garnish the fruit platter with freshly cut lemon verbena leaves [just] before serving.
- Yield is estimated.
Nutrition Facts : Calories 66.2, Fat 0.2, Sodium 8.6, Carbohydrate 16.6, Fiber 1.2, Sugar 13, Protein 0.9
FRESH LEMON CUPCAKES WITH LEMON SYRUP
Saw this in our paper today from Wolfgang Puck...can't wait to try them...I LOVE lemon!! Please note: prep time is my guess...cook time includes approx. time to boil syrup down..
Provided by Thea
Categories Dessert
Time 1h
Yield 1 dozen
Number Of Ingredients 11
Steps:
- To prepare oven, pan:.
- Preheat oven to 350 degrees F. Spray cups of 12 cup standard sized cupcake pan with nonstick cooking spray.
- To make batter:.
- Using a mixer, combine butter, sugar and lemon zest. Beat at medium speed for 5 minutes or until mixture is very light, pale and fluffy, stopping 2 or 3 times to scrape bowl. Into another bowl, sift together flour, baking soda and salt. Set aside. One at a time, beat eggs into butter mixture until fully incorporated, stopping after each addition to scrape bowl. Beating continuously, add 2 tablespoons lemon juice. Beat until fully incorporated. On low speed, alternately beat in buttermilk and sifted flour mixture in 3 batches until fully incorporated.
- To bake cupcakes:.
- Spoon batter into muffin cups. Bake for 10-15 minutes or until deep golden brown and slightly firm to light touch. Insert toothpick into center of cupcake and comes out clean. Note: rotate pan 180 degress halfway through cooking.
- To make lemon syrup:.
- Put sugar and lemon juice in nonreactive saucepan. Stirring frequently, cook over med-high heat until sugar dissloves completely and mixture comes to a boil. Immediately reduce heat. Simmer briskly, stirring occasionally, until mixture has thickened to syrupy but still pourable consistency.
- To brush on lemon syrup:.
- Remove cupcakes from oven. Place on wire rack. Using thin skewer, poke holes all over hot cupcakes. Generously and repeatedly brush lemon syrup over cupcakes until they have soaked up as much syrup as possible. (Note: Any leftover syrup can be refrigerated and used to sweeten other desserts or iced tea.).
- To serve:.
- Serve cupcakes warm or at room temperature.
Nutrition Facts : Calories 5033.2, Fat 205.2, SaturatedFat 123.2, Cholesterol 1132.3, Sodium 2035.3, Carbohydrate 777.1, Fiber 24.4, Sugar 493, Protein 65.8
LEMON SYRUP
Refreshing and sweet like lemonade. Delicious on gingerbread with a little whipped cream.
Provided by goodeats
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 1h25m
Yield 12
Number Of Ingredients 6
Steps:
- Heat lemon juice, water, sugar, lemon zest, and cornstarch in a pot over medium heat. Simmer until thickened, about 5 minutes; remove from heat.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Pour the lemon syrup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
- Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
- Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Process jars in boiling water in a large pot for 10 minutes; remove jars from pot and allow to cool.
- Once cool, press the top of each lid with a finger, ensuring that the seal is tight.
Nutrition Facts : Calories 72.4 calories, Carbohydrate 19.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 17.2 g
LEMON SYRUP
This is a simple and wonderful recipe! Use to make drinks, add to cakes, or make Lemon Mint Spritzers and Lemon Royales! Adapted from Food & Wine magazine(2002)
Provided by Sharon123
Categories Beverages
Time 18m
Yield 3 cups
Number Of Ingredients 3
Steps:
- In a small saucepan, combine the 1 cup of sugar with 1 cup of water and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves.
- Pour the syrup into a heatproof bowl and let cool to room temperature, then stir in 1 1/2 cups of fresh lemon juice.
- You may make ahead, the syrup keeps indefinitely.
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HOW TO MAKE LEMONADE (EASY RECIPE WITH …
From thekitchn.com
Estimated Reading Time 4 mins
- Juice the lemons and strain out the pulp. Halve the lemons, then squeeze the juice from the halves — you can do this manually with your favorite juicer or reamer. My favorite alternative method: Quarter the lemons and use the stand mixer to juice all of the lemons at once. Place the quartered lemons in a stand mixer fitted with the paddle attachment, then beat on low speed for 2 minutes. With either method, strain the juice through a fine-mesh strainer into a large measuring cup or bowl to remove the pulp before making the lemonade. You need 1 cup of strained lemon juice.
- Combine the lemon juice and sugar to make a lemonade base. Add the sugar to the strained lemon juice and whisk until the sugar is completely dissolved.
- Add the water and chill. Transfer the lemonade base to a serving pitcher. Add the water and stir to combine. Chill the lemonade for at least 1 hour before serving.
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4.9/5 (9)Total Time 3 hrs 10 minsCategory Cocktails, Fruit Desserts, IngredientCalories 108 per serving
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