Lemon Syrup


  • 75g unsalted butter
  • 125g caster sugar
  • 3 tablespoons lemon juice
  • 3 tablespoons of single cream


Melt the butter in a small pan.

Add the sugar, lemon juice, and cream. Heat gently until the sugar dissolves.

Bring to the boil and bubble for a few minutes until thickened and syrupy.

Decant into a KilnerĀ® 0.25 Litre Clip Top Bottle.

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