Candied lemon syrup


You'll need

440 gm (2 cups) caster sugar 125 ml (½ cup) lemon juice, strained Thinly peeled rind of 2 lemons 40 ml limoncello

Method

  • 01
  • Combine sugar, juice and 250ml water in a saucepan and stir over medium-high heat until sugar dissolves. Add lemon rind, bring to the boil, reduce heat to medium and simmer until rind is tender and translucent (6-8 minutes). Remove from heat, stir through limoncello and refrigerate until required.

Note This recipe makes about 600ml.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Nov 2010

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