Scorched lemon syrup

 Add sugar to a dry pot (about 22cm size) over high heat, shake the pan so the sugar liquefies and colours evenly - don't stir.

Continue to cook the sugar, shaking the pan when necessary, for about 8 minutes. You want the sugar to turn to a dark-coloured caramel without burning, which will give the sauce a light bitterness. Be careful, as it is extremely hot.

Remove from the heat and add the lemon juice and zest - step back as it will spit. Stir and return to the heat, bring to a simmer until the caramel is fully amalgamated with the juice.

Take off the heat, pour into a clean jar and refrigerate until cold and syrupy.