How to Make Lemon Aspen Syrup

Lemon aspen syrup is a delicious and versatile sweetener made from the fruit of the lemon aspen tree (Acronychia acidula). This native Australian tree produces small, round, yellow fruits that have a tangy and citrusy flavor. Making lemon aspen syrup is a simple process that involves extracting the juice from the fruits and then reducing it down to a thick and syrupy consistency.

Ingredients:

• 1 kg lemon aspen fruits
• 500 ml water
• 500 g sugar

Instructions:

Wash the lemon aspen fruits thoroughly to remove any dirt or debris.

Cut the fruits in half and remove the seeds.

Place the fruit halves in a large saucepan and add the water.

Bring the mixture to a boil over medium heat and then reduce the heat to low. Simmer for about 30 minutes or until the fruits are soft and mushy.

Remove the saucepan from the heat and let it cool slightly.

Using a fine-mesh strainer or cheesecloth, strain the mixture to separate the juice from the pulp and seeds. Press down on the pulp to extract as much juice as possible.

Return the strained juice to the saucepan and add the sugar.

Place the saucepan back on the stove over low heat and stir until the sugar has completely dissolved.

Continue to simmer the mixture for about 45-60 minutes, stirring occasionally, until it thickens and reaches a syrupy consistency.

Remove the saucepan from the heat and let the syrup cool completely.

Once cooled, transfer the lemon aspen syrup to sterilized glass bottles or jars for storage.

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Lemon aspen syrup can be used in a variety of ways. It can be drizzled over pancakes, waffles, or ice cream for a tangy and sweet flavor. It can also be used as a natural sweetener in cocktails, mocktails, or homemade lemonade. The syrup can be stored in the refrigerator for several months.

Note: Lemon aspen syrup is a regional specialty and may not be readily available in all areas. If you are unable to find lemon aspen fruits, you can try substituting with other citrus fruits such as lemons or limes.

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