Ginger lemon sauce

Ginger-Lemon Sauce recipe

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1-1/2 cup sugar
2/3 cup lemon juice (Realemonis fine)
2-1/2 Tablespoons cornstarch
1 lemon rind, finely minced
2 Tablespoons fresh ginger root, finely minced

Mix all ingredients in a large sauce pan and bring slowly to a boil, stirring frequently. Let simmer for about 15 minutes, taking care not to allow it to boil over. (It expands exponentially once it starts to boil and makes a bloody awful mess of the stove.) Strain through a fine-mesh strainer and serve with gingerbread pancakes.

Hint: You might want to serve the syrup warm with a dollop of lightly salted butter melted in it at the last minute. I personally dont like it that way, but most of our guests do. The syrup will store indefinitely, unrefrigerated, in a bottle with good seal (e.g., a commercial juice jar).

Tags: recipe, Ginger lemon sauce, cooking, diy