Prep 10 mins
Cook 10 mins
This is a sweet, lightly tangy, caramel syrup. Easy to make. Uses: French toast, pancakes, ice cream topping, drizzle over drinks that are topped with whipped cream. Dip martini rim into it for added goodness, garnish a plate filled with apples and goat cheese with it, or drizzle over grilled fruits or meat toward the end of cooking. Stored in a jar for future use. Use your imagination.
- 59.16 ml sweet butter
- 473.18 ml light brown sugar
- 236.59 ml lemonade (Fresh if possible can use any citrus you favor)
- Heat brown sugar and butter in heavy bottom, medium sized pan over medium heat until it begins to melt. Continue to cook, stirring constantly.
- Carefully stir in lemonade stirring to blend and dissolve lumps,(When the lemonade is poured upon the caramel, considerable commotion will take place and care must be taken to keep the hand out of the steam).
- Jar and use as needed.
This is a wonderful lemony sauce that I drizzled over Ukrainian Honey Cake. I have some leftover that DD and I decided we will use to dip apple slices in! YUM! Thanks Rita!
Wow Rita...Another winner. I used a homemade Vanilla Lemon-lime concentrate. It worked wonderfully and added a unique flavour to the thick syrup. This was quick and easy to make with great results. So far I have added it to lemonade, coffee, tea, fruit salad, steamed vegetables and pancakes. It was delicious, just delicious, I'm going to try adding it to rice next. Thanks so much for sharing.
This is great!! Use it over grilled meat, fish, cake, fruit. Adding lemonade is better than just lemon juice. Remember to shake the jar if you refrigerate.