Lemon Currant Syrup

For pancakes, waffles, and the like, I like to make quick fruity syrups. One combination that Sharon mentioned she liked was made by combining in a microwave-proof cup

• One dollop of Lemon Curd
• One dollop of Black Currant preserves
• One capful of lemon juice

A dollop probably works out to 2-3 Tbs -- (literally a heaping soupspoon in my case).

Nuke and stir alternately until it was hot and well blended (took a couple three 11-second bursts). 

Apply liberally to your target of choice -- in this case sourdough waffles made like my sourdough pancakes with the addition of 1 Tbs of olive oil.