This recipe originally accompanied Poppy-Seed Angel Food Cakes with Lemon Syrup .
Recipe information
Yield
Makes about 1 cup
Ingredients
1/2 vanilla bean
1 large lemon
6 tablespoons superfine sugar
1/2 cup water
1 1/2 teaspoons fresh lemon juice
Preparation
Halve vanilla bean lengthwise and scrape seeds into a small saucepan. Finely grate enough zest from lemon to measure 1/2 teaspoon. Cut remaining peel from lemon, removing all white pith. Cut enough sections free from membranes to measure 1/4 cup and cut into 1/4-inch pieces. Add lemon pieces to pan with sugar, water, and grated zest. Simmer mixture, stirring, until sugar is dissolved and stir in lemon juice. Cool syrup to room temperature and serve with cakes.
Nutrition Per Serving
Each 1/4-cup serving about 78 calories and less than 1 gram fat.
#### Nutritional analysis provided by Gourmet
