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♥

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