![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQw5_yb1lDlAvCjf9usFU_jXTryglnoke6rn98h2DRrpKk7x3E66MoNGj-so27kfGG-aKK7zyU1Lt7UaDl6LTzlWMX-ChOkeG_5qwDupxe8V92IZ4zMIWDb0MELtUIZZxvNY0Ve1cg5KO/s320/Lemon+Currant+Syrup1.jpg)
- 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.
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