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.
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.
LEMON SIMPLE SYRUP
I like to keep this in the refrigerator all the time as it nice and quick, you just pour a bit in a glass add water and ice and Voila.... Lemonade.
Provided by queenbeatrice
Categories Beverages
Time 10m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 199.1, Sodium 1.1, Carbohydrate 51.9, Fiber 0.2, Sugar 50.5, Protein 0.1
LEMON SYRUP
Season: November to March. A cool glass of homemade lemonade knocks the commercially produced alternative into oblivion. Once tasted, this will become a favorite thirst quencher. Serve this lemon syrup diluted with cold water as a cool summertime refresher, or mix with tonic water and a splash of Angostura bitters for a nonalcoholic cocktail. You can also use oranges as well as lemons.
Yield makes two to three 16-ounce bottles
Number Of Ingredients 2
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.
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
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
Use this easy lemon syrup recipe to make Lemon Bundt Cake.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 3/4 cup
Number Of Ingredients 2
Steps:
- Combine ingredients in a small saucepan. Over medium heat, whisk the mixture until all the sugar has dissolved.
LEMON SYRUP
Categories Citrus Dessert No-Cook Lemon Fall Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Stir together all ingredients until sugar is dissolved.
LEMON SYRUP CAKE
Make and share this Lemon Syrup Cake recipe from Food.com.
Provided by Kookaburra
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Grease a shallow 20cm (7") ring pan or a 20cm (7 inch) round cake tin.
- Set oven to 160°C (325°F).
- Combine butter, rind and sugar in a small bowl and beat with an electric mixer until the mixture becomes light and fluffy.
- Add eggs, one at a time, beating constantly until the eggs are completely combined.
- Transfer the mixture into a larger bowl.
- Place a sieve over the larger bowl and sift in the flour.
- Add the coconut and stir until well mixed.
- Spoon the mixture into the cake tin and bake on the centre shelf of the oven at 160°C (325°F) for 45 minutes or until cooked.
- Syrup: Just before the cake is finished cooking, prepare the lemon syrup.
- Combine all the syrup ingredients in a small saucepan over a medium heat.
- Stir over the heat until the sugar is dissolved.
- (Do not let the mixture boil at this stage).
- When all the sugar is dissolved, increase the heat and bring the mixture to a boil.
- Reduce the heat to low and let the mixture simmer, uncovered, without stirring for 3 minutes.
- Now, take the cake out of the oven, turn it onto a plate and pour the hot syrup slowly over the hot cake until all the syrup is absorbed.
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