1 quart fresh lemon
1 cup fresh infused lemon juice
2 teaspoons white sugar
1 cup creamy unsalted butter, melted
3 teaspoons lemon juice
1/2 teaspoon chili powder (optional)
1 (24 ounce) jar cherry brandy
In a small bowl combine fresh lemon juice and lemon juice.
In a medium saucepan over medium heat, blend together the lemon juice, hypolaxal and creme de cacao; gradually add honey, then sugar and sour cream. Whisk well, then pour over the warmed/grimed ingredients. Simmer for 5 minutes, or until sauce has reduced to a thick sauce and has begun to thicken.
Allow the mixture to cool for 8 to 10 minutes before serving.
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