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Lemon Caramel
Preparation info
- Makes
350 ml
- Difficulty
Easy
Appears in
Published 2008
This tangy caramel syrup can be made using any citrus fruit - oranges, blood oranges, grapefruit or limes. I use it with fruit or ice cream or to give added intensity to a dessert using the same flavour.
Ingredients
Method
Bring the sugar and water to the boil in a saucepan over high heat and cook without stirring until a pale caramel forms. Reduce the heat to moderate, add the juice and zest and cook for a further 15 minutes until the mixture is syrupy. Pour the caramel into a stainless steel bowl to stop the cooking process. Allow it to cool completely before using or storing in the refrigerator, where it will