Cane syrup, sweet and delicately flavored, is ideal for naturally sweetening your ice creams or adding a little gourmet touch as a topping. Its liquid texture and slightly caramelized taste make it perfect to accompany fruity or creamy ice creams.
Ingredients :
- 500 g cane sugar (preferably unrefined, for more taste)
- 500 ml of water
- 1 tablespoon of lemon juice (to prevent crystallization)
Preparation :
- Sugar and water mixture
In a saucepan, pour the cane sugar and water. Heat over medium heat while stirring gently until the sugar is completely dissolved. The mixture should become clear and homogeneous. - Slow cooking
Reduce the heat slightly and cook at a simmer for about 10 to 15 minutes, until the mixture reduces a little and thickens slightly. Add the lemon juice to prevent the sugar from crystallizing. - Let 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 cool completely. - Store 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 ice cream, vanilla ice cream or even tropical fruit ice cream. I also often use it to naturally sweeten my homemade sorbets made with 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-prepare homemade cane syrup, perfect for sweetening or topping your ice cream. It's simple, natural and so tasty!
