Lemon Syrup Food

FRESH LEMON SIMPLE SYRUP

Steps:

• Combine all ingredients in a small saucepan.
• Heat over medium high heat until it starts to boil.
• Pull off of heat, cool down.
• Store in the fridge for up to 2 weeks.

LEMON SYRUP

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.

LEMON SIMPLE SYRUP RECIPE

Steps:

• Gather the ingredients.
• Using a sharp paring knife , cut off and reserve the zest, or bright yellow part of the peel, of 1 of the lemons. You can also use a Microplane zester, but then you'll have to strain the syrup at the end instead of simply lifting out the strips of zest-the choice is yours. Whichever way you zest the lemon, be sure to focus on the bright yellow part only and carefully avoid the bitter white pith below.
• Working with 1 lemon at a time, cut the lemons in half and juice them until you have 1/2 cup of fresh lemon juice (you may not need all the lemons-they vary greatly in how much juice they produce).
• Combine the juice with the sugar in a small saucepan and bring the mixture just to a boil over medium-high heat.
• Reduce the heat to maintain a gentle simmer and cook until the syrup is slightly thickened, about 10 minutes.
• Add the reserved lemon zest. Transfer the syrup to a small metal bowl and let it sit until cool, about 20 minutes. 
• Lift out the zest, letting any excess syrup drip off and back into the bowl, and discard the zest.
• If you ended up with lots of small pieces of zest, strain the syrup through a sieve. The zest can turn bitter if left to sit in the syrup while it's stored, so remove and discard it.
• If you want to use the syrup while it's still warm, now is the time. (Don't worry, you can always warm it back up if you need to.)
• Alternatively, cover the bowl and chill the syrup to add to cold beverages. Or transfer to a clean jar, screw on the lid, and store in the fridge for several months if you need to.

LEMON SIMPLE SYRUP

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.

LEMON POUND CAKE WITH LEMON SYRUP

Steps:

• Beat the sugar and butter together until light and fluffy.
• Add the sour cream, egg whites, lemon juice, and lemon rind, and beat until smooth.
• Add the flour, baking soda, and nutmeg and beat until smooth.
• Pour into a greased and floured loaf pan.
• Bake in a preheated 350F oven for 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
• Cool on a wire rack.
• Spoon the warm lemon syrup over the cake, allowing it to soak in.
• Lemon Syrup: Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring to dissolve the sugar.
• Cool slightly before pouring over cake.

MINT LEMON SYRUP

Steps:

• In a small saucepan over moderate heat, bring the sugar, 1/4 cup water, lemon juice and zest to a boil and cook until the sugar has dissolved and the mixture has reduced by half. Chill in the fridge at least 1 hour and up to 24 hours. Right before serving, stir in the mint and pour over the mangos and berries. Garnish with whole mint leaves.
• BYOC: You will love this syrup so much you will be pouring it over fruit all year long. For something a little different, try using fresh basil instead of the mint. This also makes a fantastic base for a drink. Try a mojito by adding a bit of rum and club soda. Or try adding fresh ginger for a kick of warm spice.

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.

LEMON RICOTTA PANCAKES

Steps:

• Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
• Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
• Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.

BASIL LEMON SYRUP

Steps:

• Bring all ingredients to a boil in a medium saucepan, stirring until sugar is dissolved. Let stand at room temperature, covered, 1 hour, then transfer to an airtight container and chill until cold, about 1 hour. Strain syrup thourough a sieve into a bowl, pressing hard on and then discarding solids.

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 POPPY SEED PANCAKES

Steps:

• For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes.
• For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined.
• Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
• Strain the raspberries from the syrup and discard the pulp.
• For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries.