Candied lemon syrup

AT A GLANCE

  • Serves 10 people

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

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

DAVID MORGAN AND EMMA KNOWLES

FEATURED IN

Nov 2010

Nov 2010

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