Favorite Recipes of Maverick Swaniel Harrienger

{March 25, 2014}   Lemon Syrup (The Essential New York Times Cookbook, 2010)

Grated zest of three lemons
Juice of six lemons
Four cups sugar

1.  Combine lemon zest and juice.  Let stand overnight.
2.  Combine juice and zest with sugar in medium saucepan.  Stir over medium heat until sugar is all dissolved.  Don’t let mix boil.  To test, spoon a bit onto plate, let cool, taste.
3.  When sugar is liquefied,  remove syrup from heat, let settle, skim off any foam risen to the top.  Strain into container and refrigerate until ready to use.  Will keep up to 2 months in the fridge.

4 cups

From June 11, 1876

♥SwaniRose Morgan♥


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

et cetera
%d bloggers like this: