A quick and easy way to make a syrup to serve with all kinds of desserts.
I have made a few drizzles over the years, but they have been clear. This one however, turned the most delightful colour as you part caramelise the sugar first.
I had everything ready to go and stood over the pan as it started to melt, bubble around the edges and turn into a dark toffee colour. I Turned down the heat a bit and added the water, vanilla seeds and lemon juice. It spluttered and I stood back, that sugar was HOT!
As I went to stir it though, I realised the centre of the sugar had set when the water had been added. I turned the heat back up and after a minute or so, stirring as it heated back up, it all melted, and I was able to mix it through with the darker parts. The end result is the most beautiful Amber colour!
I served this along with my Summer Fruits Pizza. You can find the recipe here!
NB: Although I didn’t try it, you can probably add the water etc at the start of the process, although I am not sure if it would turn quite as rich in colour as this version did? Maybe a test for another day? Perhaps you know the answer to this?
Syrup Drizzle
Equipment
- Small saucepan
- Wooden spoon
- Weighing scales
Ingredients
- 200 g Granulated sugar
- 100 ml Water
- 1 Vanilla pod, split and seeds scraped out
- Juice of half a Lemon or One Lime
Instructions
- Measure your water in a jug, add your vanilla pod seeds, and squeeze your lemon juice into it. Set aside!
- Add your sugar to the saucepan and turn up the heat to high – Stand over the pan, you need to watch it.
- As the outside of the sugar begins to brown, melt and bubble, turn down the heat and carefully add your water/vanilla pod seeds/lemon juice mix. It can spit a bit, so step back slightly, that sugar is molten hot!
- As it settles back down, turn up the heat and stir with a wooden spoon until it all melts together.
- Leave to cool and then add to a jar/container.