- Dish type
- Side dish
Sugar syrup is brushed on cakes for added moisture and flavour. You can also use this syrup to sweeten cocktails or cold summer drinks.
28 people made this
- 450ml (16 fl oz) water
- 200g (7 oz) caster sugar
- 1/2 teaspoon grated lemon zest
- 4 tablespoons brandy
MethodPrep:10min ›Cook:5min ›Ready in:15min
- In a saucepan, combine water, sugar and lemon zest. Bring mixture to the boil and continue boiling for 5 minutes. Strain using a sieve into a sealable container, removing the lemon zest. Allow to cool, then cover and chill.
- When ready to use, mix in brandy. Brush onto cake layers before icing.
If you want to save some time and washing up, simple cut a large strip of zest from a lemon and use that instead of the grated zest. You can then simply pick it out rather than sieving the syrup.
Reviews & ratingsAverage global rating:(11)
Reviews in English (12)
I used amaretto instead of the brandy because I had an almond filling in my petit fours. It went very well! I did boil it all together also to reduce the alcohol since I was making them for a youngsters birthday.-29 Sep 2008
very yummy! I used this on a wedding cake I was baking & it kept it so moist & gave it a fresh flavor. I didn't use the brandy however, but it was still wonderful!-23 Apr 2008
Made this using amaretto instead of brandy, and it was wonderful. It kept the cake very, very moist. Everyone raved about how good it was!-04 Jul 2009