Description
This luscious Lemon Cream Syrup combines the bright tanginess of fresh lemon juice and zest with the rich, smooth texture of heavy cream. Perfect as a topping for desserts, pancakes, or ice cream, this syrup balances citrusy freshness with creamy sweetness for a versatile addition to your kitchen.
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 sugar, water, fresh lemon juice, and lemon zest to create the syrup base.
- Simmer and Dissolve Sugar: Place the saucepan over medium heat and bring the mixture to a simmer, stirring continuously until the sugar fully dissolves into the liquid.
- Simmer to Develop Flavor: Reduce the heat to low and let the mixture simmer gently for 5 minutes, allowing the lemon flavors to meld and intensify in the syrup.
- Add Cream and Vanilla: Remove the saucepan from the heat and slowly whisk in the heavy cream and vanilla extract until the syrup is smooth and creamy.
- Cool and Store: Let the lemon cream syrup cool slightly at room temperature before using or transferring it to a jar to store in the refrigerator.
Notes
- Use fresh lemon juice and zest for the brightest flavor.
- The syrup can be refrigerated for up to one week in an airtight container.
- Whisk in the cream slowly to prevent curdling.
- This syrup is excellent drizzled over cakes, pancakes, or fresh berries.
