Wednesday, September 4, 2013

Lemon Waffle Syrup

This is a syrup I cooked up to go with Norwegian Lemon Waffles. It's somewhat on the sweet side, so add more lemon if you prefer extra sour.


Lemon Waffle Syrup
2 cups water
1 cup sugar
1 lemon, rind peel removed (set aside for candying, if desired), sliced into ¼ inch slices
5 tablespoons lemon juice

Combine water and sugar in small sauce pan, stir well. Add lemon and lemon juice. Turn on heat to medium temperature. Stir, breaking up/crushing lemon pieces as it cooks to release lemon juice. After about 20 minutes, scoop out lemon pieces and continue to cook. Bring to a gentle boil, stirring with some frequency.
Continue cooking for an additional 40 minutes or so, until syrup has reached 1 cup (for a thinner syrup) or hour, until ½ cup (thicker syrup) is left. Take off heat, let cool completely. Store in an airtight container. Chill before serving. Serve with lemon waffles.

Peel lemon. Slice into 1/4" slices. Combine sugar, lemon and water:

Cook, breaking up lemon pieces.

After about 20 minutes, scoop lemon pieces out:

Cook lemon syrup until it reaches the desired thickness.

After about an hour, you should have about 1 cup of syrup left:

Chill before use, store in refrigerator.

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