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You are here: Home / Recipes / Lemon Sugar Syrup

Lemon Sugar Syrup

13/11/2021 by Gina 2 Comments

I almost feel a bit silly posting this recipe … it is not so much a recipe, but a simple process of combining lemon juice and sugar that will give you a lovely syrup to use in a multitude of ways.

To me lemon is nature’s natural “seasoning” and I just love it.  So in addition to preserved lemons, I always have syrup in the fridge, and use it to:

  • sometimes drizzle over cakes and muffins (anything with lemon or berries) when they are on individual plates ready to be served
  • sprinkled lightly over “green” baked veggies if needing a little lift (i.e. cabbage, brussel sprouts, beans, etc.) … do this as soon as they come out of the oven, and be light handed with it
  • lightly stirred through mixed berries destined for desserts (i.e. blueberries, strawberries, raspberries, blackberries), which gives them a little lift and a lovely shine, or
  • drizzled over individual serves of filo custard-based desserts (i.e. Souffra, Bougasta, etc.) … the lemon always goes with these types of desserts and gives them an unexpected “zing”

I do hope you try this the next time you have some spare lemons … I use raw caster sugar which gives the syrup a slightly darker look, if using white sugar it will be lighter in colour.


Lemon Sugar Syrup
 
Save Print
Prep time
5 mins
Cook time
8 mins
Total time
13 mins
 
Author: Gina @ The Passionate Pantry
Serves: 250mls
Ingredients
  • 200g raw caster sugar, or plain caster sugar
  • 200g freshly squeezed lemon juice
Instructions
  1. Place sugar and lemon juice into TM bowl and cook 8 minutes / 100 / speed 1 / no MC
  2. Pour hot liquid into a jug and allow to cool completely
  3. Once cool place into a sealed container and keep in the fridge (I use a recycled maple syrup container - see picture - which holds the amount perfectly)
  4. Syrup will keep in the fridge for at least six weeks by which time I have usually used it up
Notes
To me lemon is nature's natural "seasoning" and I just love it. So in addition to preserved lemons, I always have syrup in the fridge, and use it to:

* sometimes drizzle over cakes and muffins (anything with lemon or berries) when they are on individual plates ready to be served
* sprinkled lightly over “green” baked veggies if needing a little lift (i.e. cabbage, brussel sprouts, beans, etc.) ... do this as soon as they come out of the oven, and be light handed with it
* lightly stirred through mixed berries destined for desserts (i.e. blueberries, strawberries, raspberries, blackberries), which gives them a little lift and a lovely shine, or
* drizzled over individual serves of filo custard-based desserts (i.e. Souffra, Bougasta, etc.) ... the lemon always goes with these types of desserts and gives them an unexpected "zing"
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Related

Filed Under: Dairy Free, Fruit, Gluten Free, Main Ingredients, Meals and Courses, Nut Free, Recipes, Sauces / Condiments, Special Diets, Thermomix, Vegan, Vegetarian

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Comments

  1. Wendy Janssen says

    13/11/2021 at 1:53 pm

    Gina, thanks for this recipe. Could also be used in cocktail making, a nice addition to Christmas festivities !

    Reply
    • Gina says

      15/11/2021 at 6:38 am

      Wendy … I never even thought of that! So true … thank you so much for alerting me … I always have it in the fridge as it keeps really well, and it would be so refreshing even in just a glass of bubbly water … thank you xo xo

      Reply

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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As a lover of all good food, I get so much joy from sharing whatever knowledge, techniques, tips, hints and recipes that I have 🙂

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3 months ago

The Passionate Pantry
Such great information xoBAKETIP #154BREAD GLAZESWhen glazing your bread there are a whole variety of ingredients you can choose depending on the finish you are after once the bread is baked.Breads brushed with an egg yolk, whole egg, or yolk and milk glaze will have a shiny, deep-golden crust (thanks to the fat in the yolk) which will be slightly soft. Egg white glaze (one that is not commonly used but is well worth considering) also gives a lovely shiny golden finish that is not as dark as those using the yolk. Milk and cream glazes will give bread a soft crust with a slight sheen – cream will give a slightly darker colour than milk due to its higher fat content. And those brushed with water will have a crisp crust, with a matt, light golden colour.So next time you are glazing your bread loaves or rolls, first think about the crust finish you would like and then choose your glaze ingredient/s. And for extra impact, double-glaze your bread dough – brush the just-shaped dough with the glaze, leave to prove and then glaze again before baking.#bakeclub #bakeclubaustralia #baketip #bakingtips #tiptuesday #tipoftheweek #baking #learntobake #bakinghack #makeitdelicious #bakersofinstagram #bakeandshare #thebakefeed #breadglazes #breadbaking #finishingaloaf #breadfinishes #breadglazingtricks ... See MoreSee Less

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Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

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I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

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Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
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Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
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