Makes 1-1/3 cups, enough to top 24 cupcakes
1 cup sugar
Finely grated zest of 1 lemon
1 cup water
Juice of 1 lemon, strained
Combine the sugar and water in a small saucepan. Bring to a boil. Reduce to a simmer and add the zest and juice. Cook until slightly thickened, about 10 minutes. The syrup will keep for up to 2 weeks if refrigerated in an airtight container.
To Make Orange Syrup
Follow the instructions for Lemon Syrup, substituting orange zest for the lemon zest and orange juice for the lemon juice.
To Make Lime Syrup
Follow the instructions for Lemon Syrup, substituting lime zest for the lemon zest and lime juice for the lemon juice.
To Make Brandy Or Rum Syrup
Follow the instructions for Lemon Syrup, substituting 3 tablespoons good-quality brandy or rum for the lemon juice and lemon zest.
To Make Espresso Syrup
Follow the instructions for Lemon Syrup, substituting 1/4 cup strong espresso for the lemon juice and lemon zest. If you don't have an espresso maker, combine 3 tablespoons water with 2 tablespoons instant espresso powder.
See Lemonade Stand for more information on making cupcakes.
50 Recipes for Every Season and Celebration
by Sara Neumeier
Photographs by Jonelle Weaver
Stewart, Tabori & Chang
Spiral bound with easel; $17.95 ($24.95 Canada)
112 pages; 25 full-color photographs
Recipe reprinted by permission.
- Lemonade Stand
- Buttermilk Cupcakes
- Lemon Syrup & Variations
- Lemon Curd & Variations
- Swiss Meringue Buttercream & Variations
This page created September 2005