Description
This Lemon Cream Syrup is a luscious blend of fresh lemon juice, zest, and rich cream, balanced with sugar and vanilla for a bright, creamy topping perfect for pancakes, desserts, or beverages. It takes just 15 minutes to prepare and brings a refreshing citrus twist to your favorite dishes.
Ingredients
Scale
For the Lemon Cream Syrup
- 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, combine the granulated sugar, water, fresh lemon juice, and lemon zest to form the base of the syrup.
- Simmer mixture: Place the saucepan over medium heat and bring the mixture to a simmer, stirring continuously until the sugar completely dissolves, creating a smooth syrup.
- Flavor melding: Lower the heat to a gentle simmer and let the syrup cook for 5 minutes. This allows the flavors of the lemon to fully infuse into the syrup.
- Add cream and vanilla: Remove the pan from heat and gradually whisk in the heavy cream and vanilla extract, stirring until the mixture is perfectly smooth and creamy.
- Cool and serve: Allow the syrup to cool slightly before using it immediately or transferring it into a jar and refrigerating for later use.
Notes
- For a thicker syrup, simmer a few minutes longer, but be careful not to burn the sugar.
- Use fresh lemon juice and zest for the best citrus flavor.
- Store syrup in an airtight container in the refrigerator for up to one week.
- This syrup is excellent over pancakes, waffles, ice cream, or cocktails.
