Strawberries in Meyer Lemon Syrup
- 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 4 tablespoons fresh squeezed Meyer lemon juice
- 1 container (16 ounces) strawberries
- 10 mint leaves
- Optional: Crème Chantilly
- In a bowl large enough to hold all ingredients combine sugar and Meyer lemon juice.
- Wash and remove stems from strawberries, cut in half and place in above bowl. Cover with plastic food film and allow macerating for 15 minutes or up to several hours.
- Stack mint leaves and using a sharp knife slice in thin slices.
- Fill serving dishes with strawberries and top with crème chantilly and a sprinkle of mint.
Imperial Sugar Insight
NOTE: Meyer lemons are a hybrid of lemons and mandarin oranges. You can use half lemon juice and half mandarin oranges to obtain a very close flavor profile of Meyer lemons. Compared to regular lemons, Meyer lemons are thinner- and smoother-skinned, rounder in shape, and have a deeper yellow-orange hue. Less acidic than regular lemons their zest and juice has herbal, even floral undertones.
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