The bitter-sweet marmalade tang of this syrup adds a great accent to creamy desserts and elevates a scoop of vanilla ice-cream into something special. With a careful hand, it also adds complexity to dressings or sauces for savoury dishes.
250g castor sugar
5 lemons, zested and juiced (about 350ml)
Add sugar to a dry pot (about 22cm size) over high heat, shake the pan so the sugar liquefies and colours evenly - don't stir.
Continue to cook the sugar, shaking the pan when necessary, for about 8 minutes. You want the sugar to turn to a dark-coloured caramel without burning, which will give the sauce a light bitterness. Be careful, as it is extremely hot.
Remove from the heat and add the lemon juice and zest - step back as it will spit. Stir and return to the heat, bring to a simmer until the caramel is fully amalgamated with the juice.
Take off the heat, pour into a clean jar and refrigerate until cold and syrupy.
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