Lemon sauce

Lemon sauce

By
From
Ruby Violet's Ice Cream Dream
Makes
250 ml
Photographer
Danielle Wood

Thank you to David Lebovitz for this recipe and for being such an ice cream inspiration.

Ingredients

Quantity Ingredient
200g caster sugar
60ml lemon juice

Method

  1. Scatter the sugar evenly across the bottom of a large saucepan. Pour 125 ml water and 1 tablespoon of the lemon juice over the top of the sugar over a medium heat until the sugar begins to dissolve, but don’t stir.
  2. When the sugar starts smoking and turning brown take the pan off the heat and carefully add a further 125 ml water, whisking until smooth (it will be very hot, so take care).
  3. Stir in 2 tablespoons of the lemon juice and allow to cool to room temperature.
  4. Once cool, strain through a sieve to remove any undissolved sugar.
  5. Once the lemony sauce reaches room temperature taste and add a further 1 tablespoon lemon juice if you wish.
  6. This sauce can be served at any temperature and will keep in the fridge for 4–5 weeks.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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