Description
This Lemon Cream Syrup is a luscious and tangy syrup perfect for drizzling over pancakes, waffles, desserts, or even stirring into beverages. It combines the bright zestiness of fresh lemon with the rich smoothness of heavy cream and vanilla for a delightful balance of flavors.
Ingredients
Scale
Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Combine Ingredients: In a small saucepan, mix together the sugar, water, fresh lemon juice, and lemon zest, ensuring all components are well incorporated.
- Simmer Mixture: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently until the sugar dissolves completely.
- Reduce and Meld Flavors: Lower the heat to a gentle simmer and cook for an additional 5 minutes, allowing the lemon flavors to infuse the syrup deeply.
- Add Cream and Vanilla: Remove the pan from heat and slowly whisk in the heavy cream and vanilla extract until the mixture turns smooth and creamy.
- Cool and Store: Allow the lemon cream syrup to cool slightly before using, or transfer to a jar and refrigerate for later use.
Notes
- Use fresh lemon juice and zest for the best bright citrus flavor.
- Store the syrup in an airtight container in the refrigerator for up to one week.
- This syrup pairs beautifully with breakfast items or desserts like ice cream and cakes.
- Make sure to whisk the cream in slowly to prevent curdling.
