Lemons are prolific at my house. I have 3 trees that are so badly cared for that out of sheer spite, they seem to fruit all year long and with a vengeance. They have rebelled against civilisation, sprouted from the root stock and are now so thorny, even the bugs don't want to touch them! But the fruit is Devine. Sweet, citrusy and full of juice.
And because my dogs can now tell the difference between a lemon and a tennis ball I've had to make lemonade syrup to make a dent in my ever expanding supply.
This will keep well in your fridge for at least 3 months, given the sugar content and you could try with alternative sugars according to your preferences. It's versatile too, check out the tips for some idea.
Ingredients
2 cups caster sugar
1/3 cup water
1 tablespoon lemon zest
2 cups fresh lemon juice
Method
1. Add sugar and water to your TM bowl.
2. Set temp 100 degrees, 6 minutes, speed 3.
3. To your sugar , add lemon juice and zest.
4. Set temp to 100 degrees, speed 3 for 1 minute.
5. Allow to cool slightly before pouring your syrup into a clean, sterilised bottle.
Tips
* To make Traditional Lemonade, add 2 tablespoons of syrup to 250ml of cold water.
*Use in your soda stream as a substitute for packaged syrup.
*You could use the syrup as is, over pancakes or as a drizzle over your favourite cake or slice.
*You could add a few tablespoons to cream cheese to make lemon frosting.
*You could take swigs from the bottle if you just can't help yourself.
*Try a shot with your scotch on the rocks, even in a bourbon and coke.
But you came here for cocktails........I'll get right on that. It isn't Friday just yet!
No comments:
Post a Comment