Honey Syrup Recipe
Summary
MethodBoiled
Ingredients
| Lemon/Null | 1 Small (NULL) | |
| Sugar/Null | 1 Cup (16 tbs) (NULL) | |
| Water/Null | 1 Cup (16 tbs) (NULL) | |
| Cinnamon stick/Null | 2 Inch (NULL) | |
| Whole cloves/Null | 2 (NULL) | |
| Honey/Null | 1 Cup (16 tbs) (NULL) | |
| Brandy/Null | 1 Tablespoon (NULL) |
Directions
1. Pare rind (thin yellow, no white) frorti lemon; squeeze out 1 1/2 tea spoons lemon juice into a small cup; set aside.
2. Place lemon rind, sugar, water, cinhamon stick and cloves in a heavy medium-size saucepan. Bring to boiling; lower heat; continue to cook, witihout stirring, 25 minutes, or until mixture is syrupy (230° on a candy thermometer).
3. Stir in honey; pour through strainer into a 2-cup measure. Stir in reserved lemon juice and brandy; cool to room temperature.
2. Place lemon rind, sugar, water, cinhamon stick and cloves in a heavy medium-size saucepan. Bring to boiling; lower heat; continue to cook, witihout stirring, 25 minutes, or until mixture is syrupy (230° on a candy thermometer).
3. Stir in honey; pour through strainer into a 2-cup measure. Stir in reserved lemon juice and brandy; cool to room temperature.
Chef
