What you need:
⅓ cup turbinado sugar
2 tablespoons cornstarch
⅔ cup filtered water
Juice of 2 lemons, plus zest of 1
1 tablespoon margarine
What you do:
1. In a small saucepan, whisk together sugar and cornstarch, and then whisk in water. Bring to a boil over medium heat, stirring occasionally, and continue to cook until sugar dissolves and mixture thickens.
2. Remove from heat and whisk in lemon juice, lemon zest, and margarine. Drizzle warm over gingerbread or Gingerbread Cake.
Photo by Hannah Kaminsky
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