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Epicurious

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.

Cooks' note:

Syrup can be made 1 week ahead and chilled in an airtight container.

Recipe information

  • Total Time

    1 1/4 hr (includes cooling)

  • Yield

    Makes about 3/4 cup

Ingredients

1/2 cup water
1/2 cup sugar
6 tablespoons light Fino Sherry

Preparation

  1. 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.

TagsSauceSherryAlcoholBeveragesNut FreeVeganGluten FreeEasy5 Ingredients or FewerGourmet
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