Lemon syrup is very popular among chefs, as it serves as an excellent impregnation for various pastries, including airy and fragrant biscuits. However, like dessert, syrup must be able to cook properly so as not to spoil the product, but, on the contrary, give it a special twist.
The best recipes for lemon syrups are collected in this article. In addition, other ways to use this treat are described here, which many are unaware of.
Cooking features
Before you take on the recipe for lemon syrup, you should remember a few simple points.
The most important role in the preparation of this syrup is played by the zest of the fruit. Many people mistakenly get rid of it using exclusively lemon, but this method of cooking is fundamentally wrong.
Lemon zest gives the finished syrup the necessary consistency. In addition, it depends on her how saturated the resulting product will have aroma.
Traditional recipe
The traditional lemon syrup, the recipe of which is in great demand among baking lovers, is prepared with the addition of the "secret" ingredient - cognac. To prepare an excellent impregnation for a pie, you will need:
- cognac;
- lemon;
- water;
- sugar.
Cut the lemon in half, squeeze out the whole juice from one half. In a saucepan combine 250 ml of water and 3 tbsp. tablespoons of sugar. Bring the liquid to a boil and boil for another 3-5 minutes.
Add lemon juice and finely grated zest to the hot syrup. If desired, 2 tablespoons of brandy. This will give the cake a special piquant flavor that will be remembered for a long time by households.
Sugar Lemon Syrup
This syrup recipe is a real find for bartenders who use such additives to make various drinks. To make sugar-lemon syrup, you need such products:
- lemons - 300 grams;
- sugar syrup - 1 liter.
From lemons, you need to remove the bitter white skin, leave the zest and finely chop into strips. Warm sugar syrup to 100 degrees, pour lemon peel on it. mix the resulting mixture thoroughly and let it brew for 48 hours.
After the syrup is infused, strain it through a fine sieve. Add lemon juice to the resulting liquid and mix well again.
It is worth noting that sugar syrup can also be prepared independently. To do this, you need to dissolve the required amount of sugar in water, bring to a boil and allow the mixture to cool slightly.
Special preparation for the winter
To make lemon syrup for the winter, you will need a liter of lemon juice and 650 grams of sugar. Freshly squeezed juice must be filtered, pour it into the pan. Add granulated sugar, put on fire and bring liquid to a boil.
Boil the syrup for about 15-20 minutes, while stirring regularly. While the mixture is still hot, it needs to be bottled. When the syrup has cooled, it can be closed.
Sponge cake
Most often, lemon syrup is used as an impregnation for a biscuit, which is not surprising, given how delicious and juicy this pie is. Making cakes for a biscuit is quite simple, but there are several important rules to follow, without which the dish may not work:
- whites and yolks need to be whipped separately, the eggs must be previously cooled;
- Put soda or baking powder in a biscuit dough is not necessary;
- whites need to be whipped to a state of dense foam, otherwise the cake may not rise;
- it is recommended to enrich flour for dough with oxygen - sift it several times through a sieve.
The rest of the biscuit cake recipe is pretty simple. In separate containers, beat whites with sugar (105 g) and egg yolks with sugar (105 grams) and vanilla. Add a third of the protein to the yolks, gently stirring the mixture with a spoon. Sift 130 grams of flour to the surface, mix thoroughly. Then transfer the resulting mass to the remaining proteins, stir again.
Pour the dough into a greased mold. It is best if its diameter does not exceed 26 cm. So the biscuit will turn out high and airy. Perfect for pies and cakes. It is noteworthy that in the mold only the bottom needs to be lubricated, because the “wet” walls will not allow the biscuit to rise, it will simply slide back on them. Send the dough for 40 minutes into the oven preheated to 180 degrees.
Cut the resulting biscuit into two or three parts, soak them with syrup. Juicy and fragrant dessert for tea is ready!