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Lemon and caramel syrup
 
 
lemon and caramel syrup
 

Golden as the sun of winter sunsets, those that arrive in the afternoon, singing a soothing song to nature - so that it does not wake up from its regenerating sleep full of life promises - this syrup will delight those who receive it as a gift. It can be used to sweeten tea and herbal teas (perfect those ones with ginger), to enrich fruit salads or to wet sponge cake.

 
PREP. 5 MINS
COOK 20 MINS
QUANTITY
Two 100 milliliters (3.4 oz) jars
 
INGREDIENTS

250 grams | 9 ounces caster sugar

250 milliliters | 8.5 US fluid ounces water, divided

1 non waxed lemon

 
METHOD

To do in advance: sanitize the jars in boiling water for 20 minutes, then let them dry on a very clean cloth.

Pour 50 milliliters (1.7 US fluid ounces) of water into a heavy-bottom steel pan and add the sugar.

Cook over medium heat without stirring but moving the saucepan as needed, until a blond caramel has formed.

Meanwhile grate the lemon rind and squeeze the citrus juice.

Paying attention to splashes, pour the remaining water and a tablespoon of lemon juice over the caramel.
Due to the difference in temperature, the caramel solidifies and then returns to liquid, continuing cooking and stirring with an hand whisk.
Cook until preparation shrouds the back of a metal spoon.

At this point add the grated lemon rind, mix and pour the lemon and caramel syrup into the jars.

Syrup is preserved for a long time in tightly closed jars if stored in a cool, dark and dry place.

No waste tip

Use the leftovers of lemon juice to enrich a citrus juice or to realize a citronette to season steamed veggies, salads or fish cooked in the oven or steamed.

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