Recipe by Denise
"This is a great syrup for pouring over gingerbread, but it is wonderful on almost anything. For best flavor, poke holes in the cake with a fork before pouring syrup."
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1 1/2 cups
fresh lemon juice
grated lemon zest
This syrup went wonderfully with Honey Cake I. I did substitute some of the honey for marmalade because it was less expensive but it still had a great flavor and consistancy.
It wasn't bad. But way too sweet for my family.
Yum! This is sweet and actually tastes quite strongly of lemon/citrus. It is very light tasting at the same time, in fact if you put it on a cake or pancakes - like I did, on Buttermilk Pancakes - it will make the cake taste LIGHTER. I made a half batch of this exactly per directions, it was much better than the actual pancakes, and it keeps fine in fridge (no seperating sugar or guck or anything). A winner!
This one is very tasty, but also VERY sweet, so don't pour too much... I tried it with pancakes and it was a perfect match.
Perfect for French toast or pancakes here in Spain, where you just can't find maple syrup! A couple times I've just used honey and lime sorbet and zapped it in the microwave--same thing. Yum.
If you have any leftovers, you can make lemon honey tea. Its great for the winters or when your sick. Also my family and I used it on waffles. Delicious.
This is a simple syrup, but very tasty. I made this to drizzle over slices of angel food cake. I used a mild Acacia honey and added a small splash of fresh orange juice in addition to the lemon. While off the heat, I added a few drops of vanilla.
Wonderful alternative to sugary store bought syrup. Love the citrus flavor! And..you don't need a whole lot to get the sweetness you vwant!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 130
** Calories from Fat: < 1
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