Muscat and Lemon Thyme Syrup

This recipe is designed to accompany the Lemon Thyme Pound Cakes. Slowly drizzle syrup over the cakes while they're still warm, then pour any leftover syrup onto plates so that your guests can soak individual bites. For this syrup, we like the delicate floral aroma of Muscat de Beaumes-de-Venise.

  • Yield: Makes 1/2 cup
Muscat and Lemon Thyme Syrup

Photography: Beatriz Da Costa

Source: Martha Stewart Living, March Spring 2006

Ingredients

  • 3/4 cup Muscat wine, such as Muscat de Beaumes-de-Venise
  • 1/2 cup plus 2 tablespoons sugar
  • 12 sprigs fresh lemon thyme

Directions

  1. Stir wine, sugar, lemon thyme, and 1/4 cup water in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low; simmer 20 minutes.

  2. Pour syrup through a fine sieve into a bowl; discard lemon thyme. Let cool slightly, about 5 minutes, before serving. Syrup can be refrigerated in an airtight container up to 1 week; reheat over medium-low heat before serving.

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