Lemon Simple Syrup For Ouzo Ade Food

LEMON SYRUP

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.

LEMON SIMPLE SYRUP FOR OUZO-ADE

Steps:

• Heat sugar, water, and lemon zest in a small saucepan over high heat, stirring occasionally, until sugar dissolves. Let stand until cool, about 20 minutes. (Syrup can be refrigerated for up to 1 week.)

LEMON SIMPLE SYRUP

Steps:

• Combine sugar and water and boil for 5 minutes.
• Add lemon juice and lemon rind.
• Let cool and place in an airtight container in refrigerator.
• To serve, fill glass about ¼ full with syrup; add ice and cold water.
• Stir and garnish with lemon wedge and maraschino cherry.

FRESH LEMONADE SYRUP

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.

LEMON OUZO-ADE

Steps:

• Stir together all ingredients in a pitcher. Divide among 6 small ice-filled glasses.

LEMON SYRUP

Steps:

• Scrub the lemons and pare the zest from 4 of them. Bring a pan of water to a boil, drop in all of the lemons, and leave for 1 minute. Lemons are often quite hard and unyielding-this will soften them, and they will give more juice when squeezed. Lift out the lemons and keep the lemon-infused water to one side. Squeeze the juice from the lemons and measure out 2 cups plus 2 tablespoons of it.
• Put the sugar, lemon zest, and 2 cups plus 2 tablespoons of the lemon-infused water into a saucepan. Heat gently to dissolve the sugar, then bring to a boil. Add the lemon juice and bring just to the boiling point. Remove from the heat and strain through a sieve into a pitcher. Pour immediately into hot, sterilized bottles (see p. 125) and seal immediately with sterilized screw-caps, corks, or swing-top lids.
• Let cool, then store in a cool, dry place or the fridge for up to 4 months. For longer keeping-up to 1 year-sterilize the filled bottles in a water bath (see p. 125).
• To serve, mix 1 part syrup to 4 parts water.
• Another way to increase the yield of juice from citrus fruits is to roll the fruit back and forth over a work surface, pressing down firmly with the palm of your hand, for 2 to 3 minutes.

FILLED YOGURT CAKE WITH LEMON OUZO SYRUP

Steps:

• Preheat oven to 350°F.
• Grease and flour a 10 inch springform pan.
• Combine all ingredients for the filling and set aside.
• For the cake, combine your butter and sugar in a bowl with your mixer until thick and creamy.
• Beat in the egg yolks one at a time.
• Next mix in your yogurt and zest.
• In a medium bowl, combine flour, baking powder and salt, then sift the flour mixture into the yogurt mixture and beat well.
• In another bowl, beat egg whites until stiff peaks form.
• Whisk half of your whites into the batter, and then fold in the other half.
• Pour half of the cake batter into the prepared springform pan making sure the batter is completely flat and even.
• Next sprinkle the filling evenly over the batter.
• Then pour the remaining batter over the filling.
• Bake your cake in your preheated oven for approximately 45 minutes until it starts to pull away from the pan.
• When it is done, take the cake out and the pan on a wire rack to cool.
• To prepare the sauce, place all ingredients in a saucepan.
• Turn burner to high heat and bring mixture to a boil.
• Once it comes to a boil, reduce your heat and simmer until it has become thicker, approximately 10 minutes.
• Allow mixture to cool.
• When the pan is enough to handle, invert the cake pan over a plate larger than the pan (use whatever plate you wish to display the cake on), and open your springform pan to unmold the cake.
• If it doesn't come right out, you can use a knife or something to go along the edges to release the cake.
• With a spoon, drizzle about a third of your syrup evenly over the cake and allow it to soak in for approximately 10 minutes or so.
• Repeat by spooning the next third of the syrup over evenly, and sit another 10 minutes.
• Finally, spoon the last third over the cake evenly, cover and allow the cake to sit for at least 1 hour before serving.