Prep 10 mins
Cook 22 mins
Serve as a topping for ice cream, or serve warm over sponge cake or angel cake with whipped cream.
- Combine the sugar and water, bring to a boil, and boil 8 to 10 minutes.
- Add the lemon and ground-cherries and cook 5 minutes, until the ground-cherries are just cooked through, about 12 minutes in all.
- Cool the syrup.