How to make delicious lemon syrup at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Lemon syrup is very popular among chefs, as it serves as an excellent impregnation for various pastries, including airy and fragrant biscuits. However, like dessert, syrup must be prepared correctly so as not to spoil the product, but, on the contrary, to give it a special zest.

The best lemon syrup recipes are collected in this article. In addition, other ways to use this delicacy are described here, which many do not even know about.

Cooking Features

Before tackling the recipe for lemon syrup, you should remember a few simple theses.

It is the zest of the fruit that plays the most important role in the preparation of this syrup. Many mistakenly get rid of it by using only lemon, but this cooking method is fundamentally wrong.

Lemon zest gives the finished syrup the right consistency. In addition, it depends on it how saturated the resulting product will have a flavor.

Traditional recipe

Traditional lemonsyrup, the recipe of which is in great demand among lovers of baking, is prepared with the addition of a "secret" ingredient - cognac. To prepare an excellent impregnation for the cake, you will need:

• cognac;
• lemon;
• water;
• sugar.

Cut the lemon in half, squeeze out all the juice from one half. In a saucepan, combine 250 ml of water and 3 tbsp. spoons of sugar. Bring the liquid to a boil and simmer for another 3-5 minutes.

Add lemon juice and finely grated zest to the hot syrup. If desired, 2 tablespoons of cognac. This will give the cake a special piquant flavor that will be remembered by the household for a long time.

Sugar Lemon Syrup

This syrup recipe is a real boon for bartenders who use these additives to prepare various drinks. To make sugar-lemon syrup, you will need the following products:

• lemons - 300 grams;
• sugar syrup - 1 liter.

The bitter white skin should be removed from the lemons, the zest should be left and finely chopped into strips. Heat sugar syrup to 100 degrees, pour lemon zest over it. stir the resulting mixture thoroughly and let it brew for 48 hours.

After the syrup is infused, strain it through a fine sieve. Add lemon juice to the resulting liquid and stir well again.

It is worth noting that sugar syrup can also be prepared independently. To do this, dissolve the required amount of sugar in water, bring to a boil and give the resultingmixture to cool slightly.

Special preparation for the winter

To prepare lemon syrup for the winter, you need a liter of lemon juice and 650 grams of sugar. Freshly squeezed juice must be filtered, pour it into a saucepan. Add granulated sugar, put on fire and bring the liquid to a boil.

Boil the syrup for about 15-20 minutes, stirring regularly. While the mixture is still hot, it must be bottled. When the syrup has cooled, it can be closed.

Biscuit with filler

Most often, lemon syrup is used as an impregnation for sponge cake, which is not surprising, given how tasty and juicy such a cake turns out. Making cakes for a biscuit is quite simple, but you should follow a few important rules, without which the dish may not work:

• whites and yolks need to be beaten separately, pre-cool the eggs;
• do not put soda or baking powder into biscuit dough;
• whites need to be beaten until a dense foam, otherwise the cake may not rise;
• it is recommended to enrich flour for dough with oxygen - sift through a sieve several times.

Otherwise, the sponge cake recipe is quite simple. In separate containers, beat the proteins with sugar (105 g) and the yolks with sugar (105 grams) and vanilla. Add a third of the proteins to the yolks, gently mixing the mixture with a spoon. Sift 130 grams of flour onto the surface, mix thoroughly. Then transfer the resulting mass to the remaining proteins, stir again.

Pour the dough into a greased form. It is best if its diameter does not exceed 26 cm. So the biscuit will turn out to be high and airy. Perfect for pies and cakes. It is noteworthy that only the bottom needs to be lubricated in the mold, because the "wet" walls will not allow the biscuit to rise, it will simply slide back along them. Send the dough for 40 minutes in a preheated oven to 180 degrees.

Cut the resulting biscuit into two or three parts, soak them with syrup. A juicy and fragrant dessert for tea is ready!