Makesabout 3/4 cup
- Active time:5 min
- Start to finish:1 1/4 hr (includes cooling)
March 2005
If you’re making this for the Pistachio Rhubarb Trifle, don’t be tempted to use a dark dry Sherry for the syrup or topping—it will muddy the beautiful green-gold color of the cake and tint the cream topping brown.
-
1/2
cup
water
-
1/2
cup
sugar
-
6
tablespoons
light Fino Sherry
-
Bring water, sugar, and Sherry to a boil in a small heavy saucepan, stirring until sugar is dissolved, then boil until reduced to about 3/4 cup, about 5 minutes. Cool syrup completely before using, about 1 hour.
Cooks’ note: Syrup can be made 1 week ahead and chilled in an airtight container.
