Sherry Syrup

Sherry Syrup
Sherry Syrup
If you're making this for the sherry syrup , don't be tempted to use a dark dry Sherry for the syrup or topping — it will muddy the beautiful green-gold color of the cake and tint the cream topping brown.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 3/4 cup
English Sauce Dessert Quick & Easy Sherry Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1/2 cup water
  • 1/2 cup sugar
  • Carbohydrate 28 g(9%)
  • Protein 0 g(0%)
  • Sodium 3 mg(0%)
  • Calories 130

Preparation Bring water, sugar, and Sherry to a boil in a small heavy saucepan, stirring until sugar is dissolved, then boil until reduced to about 3/4 cup, about 5 minutes. Cool syrup completely before using, about 1 hour. Cooks' note:Syrup can be made 1 week ahead and chilled in an airtight container.

Preparation Bring water, sugar, and Sherry to a boil in a small heavy saucepan, stirring until sugar is dissolved, then boil until reduced to about 3/4 cup, about 5 minutes. Cool syrup completely before using, about 1 hour. Cooks' note:Syrup can be made 1 week ahead and chilled in an airtight container.