12.16.10 Sunny Side Up
Try making this zesty syrup, and use it as indicated for spritzers or in a cocktail, or drizzled over pancakes, pound cake or lemon ice cream. And here's a very simple recipe for Meyer lemon marmalade. If you don't want to get all involved in canning, you can just make a smaller quantity to keep in your fridge. And for truly divine decadence, here's a recipe for Meyer lemon curd. Want to save on fat and calories without sacrificing too much flavor? Scroll down here for my lowfat lemon curd recipe. As a rule of thumb, any time you want to substitute regular lemons for Meyer, just add a little more sugar or honey to compensate.
Meyer Lemon-Rosemary Spritzer
- — 4 cups water
- — 1/2 cup organic cane sugar, or 2/3 cup mild honey
- — 6 Meyer lemons, washed and thinly sliced (seeds removed)
- — 3 sprigs rosemary
- — 4 1/2 cups sparkling water, chilled
Bring water and sugar (or honey) to a gentle simmer in a large saucepan, stirring until sugar dissolves. Add lemon slices and rosemary sprigs. Reduce heat and simmer gently for 10 minutes. Remove from heat. Let stand for an hour or so. Strain and discard solids. Return liquid to pan, and boil until reduced by half, 5-10 minutes. Cool completely. Fill each of 6 glasses with ice cubes and 3/4 cup sparkling water. Stir 1/4 cup syrup into each.