My mum was preparing a sugar syrup to add to her legendary Limoncello. The recipe called for white caster sugar but the only type available in the local shop was golden caster sugar. This variety isn’t bleached as much as the white kind.

I prefer the off-white or browner varieties but the white colouring isn’t typical for every recipe. If you make sugar syrup with the white kind the end product is clear and a clear syrup is normally nicer to show off the yellow tinge of the Limoncello.

Nonetheless, in the Hebrides, you just have to work with what you’ve got. So, we made the syrup as-is and produced a not-unpleasant golden coloured variety. It looks a little bit like akvavit.

We let it cool down then added it to the Limoncello. It seemed fine, just a little darker than normal.

It was just as tasty as usual as well. It passed the flavour test easily. Indeed the richer colour might even enhance and nice Limoncello Martini.

We only used about half of what we made to flavour a litre of vodka limoncello as we don’t like it too sweet. That left us with plenty more syrup for other purposes. We put it aside in a decanter, ready for use in cocktails and even coffees.

How to make it

It’s really easy. You will need:

• 750g sugar
• 700ml boiling water
• A heat proof jar to hold the liquid
• A clean bottle to store the finished product

Simply add the sugar to the heat proof jar, pour in the boiling water and stir until it’s dissolved. Wait until it has cooled then add the syrup to your infused lemon vodka to taste. We only used around 350ml, which left plenty more to be stored for about a week.

You can use the syrup to make a really easy Old Fashioned cocktail. If you’ve been infusing berries in vodka since the autumn you can also use them to make things like Crème de Cassis (for a Kir Royale).

I also added a drop to my espresso which was a very nice indulgence. I usually have my coffee without sugar, but it’s the festive season.

Merry Christmas!