Homemade Creamy Lemon Syrup
12 tablespoons unsalted butter
1 1/2 cups granulated sugar
3/8 cup (6 tablespoons) heavy whipping cream
3/8 cup (6 tablespoons) fresh lemon juice
1 tablespoon fine lemon zest
In a small saucepan over medium-low heat cook until sugar is dissolved. Remove from heat and allow to cool. Pour into serving container.
12 tablespoons unsalted butter
1 1/2 cups granulated sugar
3/8 cup (6 tablespoons) heavy whipping cream
3/8 cup (6 tablespoons) fresh lemon juice
1 tablespoon fine lemon zest
In a small saucepan over medium-low heat cook until sugar is dissolved. Remove from heat and allow to cool. Pour into serving container.
Homemade Chocolate Syrup makes about 2 1/2 cups
¾ cup light brown sugar
¾ cup granulated sugar
1 cup Hershey’s unsweetened cocoa powder (in the baking aisle)
1 cup cold water
¼ teaspoon kosher salt
1 tablespoon vanilla extract
In a cold medium saucepan whisk together salt, sugars and cocoa until they are combined and there are no lumps. Add water and whisk to combine.
Turn heat to medium and bring a boil, whisking frequently.
Reduce the heat to medium-low whisking occasionally.
Allow the mixture to simmer until it has slightly reduced and thickened.
Remove from the heat and stir in vanilla.
Pour into a mason jar and allow to come to room temperature.
Cover and refrigerate.
¾ cup light brown sugar
¾ cup granulated sugar
1 cup Hershey’s unsweetened cocoa powder (in the baking aisle)
1 cup cold water
¼ teaspoon kosher salt
1 tablespoon vanilla extract
In a cold medium saucepan whisk together salt, sugars and cocoa until they are combined and there are no lumps. Add water and whisk to combine.
Turn heat to medium and bring a boil, whisking frequently.
Reduce the heat to medium-low whisking occasionally.
Allow the mixture to simmer until it has slightly reduced and thickened.
Remove from the heat and stir in vanilla.
Pour into a mason jar and allow to come to room temperature.
Cover and refrigerate.
Homemade Strawberry Syrup makes about 1 pint syrup
1/2 pound ripe strawberries, washed and hulled
1/2 cup sugar
1 tablespoon vanilla bean paste (or vanilla extract)
In a medium saucepan combine strawberries and sugar. Smash strawberries and turn heat to medium. Bring to a boil, reduce to simmer for 10 minutes without a cover.
Remove from heat, add vanilla and stir. Enjoy warm on pancakes. Allow to cool to room temperature before using for ice cream and cocktails
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