Sweet and delicately flavored cane syrup is ideal for naturally sweetening your ice cream or adding a touch of indulgence as a topping. Its liquid texture and slightly caramelized taste make it perfect for accompanying fruity or creamy ice creams.
Ingredients :
- 500g of cane sugar (preferably unrefined, for more flavor)
- 500 ml of water
- 1 tablespoon of lemon juice (to prevent crystallization)
Preparation :
- Sugar and Water Mixture:
In a saucepan, combine the cane sugar and water. Heat over medium heat, stirring gently until the sugar is completely dissolved. The mixture should become clear and homogeneous. - Slow cooking:
Reduce the heat slightly and simmer for about 10 to 15 minutes, until the mixture reduces slightly and thickens a little. Add the lemon juice to prevent the sugar from crystallizing. - Let it cool.
Once the syrup has thickened to the desired consistency (it will become slightly thicker as it cools), remove the pan from the heat and let it cool completely. - Preserve your syrup
: Pour the cooled syrup into an airtight bottle and store it in the refrigerator. It can be kept for several weeks.
My Personal Tip:
Cane syrup is perfect for topping coconut, vanilla, or even tropical fruit ice cream. I also often use it to naturally sweeten my homemade sorbets made with the Ninja Creami, without needing to add refined sugar. A little touch of syrup on top and your dessert becomes truly irresistible!
And there you have it, an easy-to-make homemade cane syrup, perfect for sweetening or drizzling over your ice cream. It's simple, natural, and so delicious!
