This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Citrus syrup
This citrus-flavoured syrup blends the bitterness of the zest with the delicious acidity of the juice. It can be used to soak biscuits or cakes when making desserts.
You can make this with whatever citrus fruits you prefer. It can be prepared in advance and will keep for several days.
You can make this with whatever citrus fruits you prefer. It can be prepared in advance and will keep for several days.
85 K 3.9/5 (11 reviews)
1 hour 15 min.
Easy
1.40 €
600 ml
4 IngredientsLast modified on: December 30th 2019
For 600 ml, you will need:
- 1
300 g caster sugar - 2
200 g water - 3
2 lemons - 4
2 limes - Total weight: 980 grams
Times for this recipe
Preparation: 8 min.
Resting: 1 hour
Cooking: 5 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Stage 2 - ⌛ 5 min.
Take off the heat and grate the zest of 2 lemons and 2 limes directly into syrup while it is still really hot. Mix well.
Stage 3 - ⌛ 1 hour
Cover the saucepan with plastic film, then leave to cool.
Stage 4 - ⌛ 2 min.
When the syrup is cold, pour in the juice of the fruit you have zested.
Stage 5 - ⌛ 1 min.
Mix well and your citrus syrup is ready.
Stage 6
If you will not be using it right away, pour the syrup into a bottle or jar which seals well and keep in the fridge.
Keeping: Several days in the fridge, in a sealed container.
Source: After Thomas Marie (award-winning French baker: MOF Boulanger).
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 4 RDI=2 % | 340 RDI=30 % | 0 | 1,390 RDI=70 % | 5,830 RDI: 70 % |
| Per 100 g | 0 | 40 RDI=3 % | 0 | 140 RDI=7 % | 600 RDI: 7 % |
How much will it cost?
- For 600 ml : 1.40 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Lemon and lime cakes
These little cakes get their double citrus flavour by combining the delicate bitterness of lemon and lime zest with the slight sharpness of the juice in a syrup, soaked into the cakes while still hot from the oven.
59 K 1 hour 45 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Chocolate-verbena cream, Piedmont pyramids, Comtoise apple charlotte, Cherry clafoutis, Pavlova, ... See them all 367
Water
Like these other recipes: Shortbread tart with sweet apricots and rosemary, Turnip top soup, Fougasse with bacon and Comté, Nougat, Pitta bread, ... See them all 138
Lime
Like these other recipes: Lemon and lime custard tart, Strawberry Charlotte, Blackcurrant, vanilla and lime verrine , Chaud-froid of grapefruit, pineapple and lime custard , Tex-Mex chicken burger, ... See them all 53
Lemon
Like these other recipes: Mouna, Quince paste, Lemon tart, Strawberry and kiwi fruit salad, Spaghetti with smoked salmon, ... See them all 127
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017435 K3.5 15 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011326 K3.8 25 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018439 K 24.3 45 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012796 K 43 25 min.
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...). May 6th 2017947 K5 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.