Muscat and Lemon Thyme Syrup

This recipe is used in our Lemon-Thyme Pound Wedding Cake with Meringue Buttercream.

  • Yield: Makes 1/2 cup

Photography: Romulo Yanes

Source: Martha Stewart Weddings, Summer 2013


  • 3/4 cup Muscat wine, such as Muscat de Beaumes de Venise
  • 1/2 cup plus 2 tablespoons sugar
  • 12 fresh lemon-thyme sprigs


  1. Stir wine, sugar, lemon-thyme, and 1/4 cup water in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low; simmer 20 minutes.

  2. Pour syrup through a fine-mesh sieve into a bowl; discard lemon-thyme. Let cool slightly, about 5 minutes, before serving. Syrup can be refrigerated in an airtight container up to 1 week; reheat over medium-low heat before serving.


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