A very simple-to-make tart-sweet syrup, this sauce is accented with freshly grated lemon zest and freshly squeezed lemon juice for a bright flavor. It’s perfect for a wintry fruit salad when the fruit is less than in season, or drizzled on top of pound cake. Make sure your lemons are at room temperature to get the maximum amount of juice out of them.
Recipe information
Yield
makes 1/2 cup
Ingredients
1 teaspoon freshly grated lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
Preparation
Step 1
Stir together the lemon zest, lemon juice, and sugar in a small saucepan over medium heat. Cook for about 5 minutes, stirring constantly, until the sugar dissolves and the syrup looks fairly clear.
Step 2
Pour the syrup into an airtight container and refrigerate for up to a month.
Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
