Lemon myrtle sugar syrup - light
An aromatic light or heavy sugar syrup for sorbets, cocktails, etc.
Ingredients
- 1 cup caster sugar
- 2 cups water
- 2 whole lemon myrtle leaves fresh or dried. Other leaves can be used as well.
Instructions
- Combine ingredients in a saucepan and heat on medium-high heat.
- Bring to the boil, stirring constantly, until liquid is clear.
- Let cool.
- If not using immediately, refrigerate in an airtight container and use within a week.
- Ensure a lemon myrtle leaf is in each container.
- If liked, blend the myrtle leaf with the recipe.
Notes
A very straightforward sugar syrup recipe. Use whole leaves for flavouring, as ground leaves will produce a cloudy result.
This will work with infused sugars or spices such as wattleseed but, again, the result will be cloudy, not clear.
If making wattleseed or pepperberry syrup, strain the syrup before use to remove the grounds, as they won't dissolve.
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