Ingredients:
3/4 tsp pumpkin spice
1/3 cup white granulated sugar
1 cup heavy cream
3 tbsp fresh lemon juice
Directions:
1. In a high-sided saucepan on high heat add pumpkin spice, sugar and heavy cream
2. Whisk mixture until it becomes thick (8-10 minutes) and has reduced to 1/2 cup. DO NOT leave your pan, it is important you keep whisking as the mixture will bubble up. If it does bubble up to the edge of your pan, remove from heat and let bubbles settle
3. Once mixture has reduced,pour into a Pyrex measuring cup or bowl with a spout
4. Add lemon juice and whisk. Pour into two glasses or short jars and place in refrigerator for 3 hours to cool completely. This goes great with a crisp ginger cookie!
No comments:
Post a Comment