Brandy and Lemon Syrup

    15 minutes

    You can use this sugar syrup in cocktails as a sweetener or brush it on cakes. You can also substitute rum for the brandy.

    12 people made this

    Serves: 24 

    • 450ml water
    • 200g caster sugar
    • 1/2 teaspoon finely grated lemon
    • 4 tablespoons brandy (optional)

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. In a saucepan, combine water, sugar and lemon rind. Bring mixture to the boil and continue boiling for 5 minutes. Strain using a sieve into a sealable container, removing the lemon rind. Allow to cool, then cover and chill.
    2. When ready to use, mix in brandy. Brush onto cake layers before icing.


    If you want to save some time and washing up, simple cut a large strip of zest from a lemon and use that instead of the grated zest. You can then simply pick it out rather than sieving the syrup.

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    Reviews in English (12)


    Altered ingredient amounts. very yummy! I used this on a wedding cake I was baking & it kept it so moist & gave it a fresh flavour. I didn't use the brandy however, but it was still wonderful!  -  29 Sep 2008


    very good. I used this for a wedding cake I made for my sister. turned out wonderful  -  29 Sep 2008


    I used amaretto instead of the brandy because I had an almond filling in my petit fours. It went very well! I did boil it all together also to reduce the alcohol since I was making them for a youngsters birthday.  -  29 Sep 2008  (Review from Allrecipes USA and Canada)