4 ounces Granulated sugar
2 tablespoons Corn syrup
1/2 fluid ounce Water
1/4 teaspoon Fresh lemon juice
1 ounce Whole butter
3 ounces Blood orange purée
Yield: 9 fluid ounces
1. Combine the sugar, corn syrup, water and lemon juice over low heat until the sugar is dissolved. Turn the heat to high and boil the mixture, occasionally brushing the sides of the pan with the liquid to prevent crystals from forming. Cook the sugar to a caramel stage.
2. Add the butter. Carefully add the blood orange purée. Stir until well combined and set aside to cool.
Yield: 9 fluid ounces
2 tablespoons Corn syrup
1/2 fluid ounce Water
1/4 teaspoon Fresh lemon juice
1 ounce Whole butter
3 ounces Blood orange purée
Yield: 9 fluid ounces
1. Combine the sugar, corn syrup, water and lemon juice over low heat until the sugar is dissolved. Turn the heat to high and boil the mixture, occasionally brushing the sides of the pan with the liquid to prevent crystals from forming. Cook the sugar to a caramel stage.
2. Add the butter. Carefully add the blood orange purée. Stir until well combined and set aside to cool.
Yield: 9 fluid ounces
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