LEMON SYRUP

INGREDIENTS

• 2 lemons, zest peeled into strips

• 110g (1/2 cup) caster sugar

• 80ml (1/3 cup) lemon juice (freshly squeezed and organic)

METHOD

1. Rest the zest in boiling water for 1 minute. Drain and put the zest aside.

2. In a saucepan add the sugar, lemon juice and 2 tablespoons water. Gently cook over a low–medium heat, continuing to stir until the sugar dissolves. Once dissolved let this simmer until thickened (about 2 to 3 minutes). Once thickened add the zest and drizzle across baked goods.