Ouzo-Lemon Syrup

Page 521

Cuisine: Greek | Course Type: Desserts

(2 reviews)

Tags: challenge

Recipe Reviews

I substituted un-named orange liquor in an orange shaped bottle for the Ouzo. I also chopped the lemon peel by hand, first peeling off thin strips. This made a beautiful golden colored, real lemony flavored syrup with delicious little golden colored decorative chewy chunks of lemon peel. It tasted good with the yogurt cake even if it did not noticeably soak in until the third day.

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This Ouzo-Lemon syrup is intended for the top of this yogurt cake. It is prepared by mixing Ouzo, lemon juice, water, sugar, and lemon zest. Just as the instructions state, it thickens up and makes a beautiful syrup.

We do not have Ouzo and so substituted the similar Pernod. I am not a fan of anise-flavored items (with the exception of biscotti), and so was worried that I wouldn't like this. To my surprise, the anise flavor was wonderful, even my kids enjoyed this cake.

I think it would be easy to vary this syrup. I could imagine amaretto or cointreau substituting for Ouzo. Very delightful.

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