Lemon Brandy is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce ingredient of brandy flavoured with lemon zest and sweetened with brown sugar that's typically used as a flavouring for sauces, particularly custards. The full recipe is presented here and I hope you enjoy this classic British version of: Lemon Brandy.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
LEMON BRANDY.
460. INGREDIENTS.—1 pint of brandy, the rind of two small lemons, 2 oz. of loaf-sugar, 1/4 pint of water.
Mode.—Peel the lemons rather thin, taking care to have none of the white pith. Put the rinds into a bottle with the brandy, and let them infuse for 24 hours, when they should be strained. Now boil the sugar with the water for a few minutes, skim it, and, when cold, add it to the brandy. A dessertspoonful of this will be found an excellent flavouring for boiled custards.
Modern Redaction
Ingredients:
600ml brandy
pared zest of 2 lemons
60g light brown sugar
60ml water
Method:
Combine the lemon zest and brandy in a bottle. Stopper and set aside to infuse for 24 hours. After this time strain the liquid into a clean bottle.
In the meantime, combine the sugar and water in a pan. Bring to a boil and skim the surface then take off the heat and set aside to cool. When completely cold combine the syrup with the brandy and shake to blend.
Use brandy as a flavouring for custards and dessert sauces.
