Lemon Drizzle Syrup
This syrup crystallises out well if enough sugar is added for it to be a saturated solution while hot.
- lemon juice (1 lemon)
- icing sugar (3 rounded tablespoons)
- Take lemon juice and warm with icing sugar until sugar is dissolved.
- Add more sugar until the sugar is getting hard to dissolve.
- Pour over warm pricked cake before the syrup cools at all.
This page was last updated by Mad Hatter
on 12th May 2001.