Citrus syrup
A recipe from
cooking-ez.com61K3.9 December 30th 2019
For 600 ml, you will need:
Times:
Preparation | Resting | Cooking | Start to finish |
---|
8 min. | 1 hour | 5 min. | 1 hour 13 min. |
Step by step recipe
1 | Put 300 g caster sugar and 200 g water into a saucepan.
Bring to the boil on high heat. | ![Citrus syrup : etape 25 Citrus syrup : etape 25](/images/recettes/base/sirops_coulis/984-1.webp) |
2 | 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. | ![Citrus syrup : etape 25 Citrus syrup : etape 25](/images/recettes/base/sirops_coulis/984-2.webp) |
3 | Cover the saucepan with plastic film, then leave to cool. | ![Citrus syrup : etape 25 Citrus syrup : etape 25](/images/recettes/base/sirops_coulis/984-3.webp) |
4 | When the syrup is cold, pour in the juice of the fruit you have zested. | ![Citrus syrup : etape 25 Citrus syrup : etape 25](/images/recettes/base/sirops_coulis/984-4.webp) |
5 | Mix well and your citrus syrup is ready. | ![Citrus syrup : etape 25 Citrus syrup : etape 25](/images/recettes/base/sirops_coulis/984-5.webp) |
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. | ![Citrus syrup : etape 25 Citrus syrup : etape 25](/images/recettes/base/sirops_coulis/984-0.webp) |
Remarks
For the best flavour, it is important to respect the temperatures: 1) Add the zest to the
hot syrup (
stage 2) and pour the juice into the
cold syrup (
stage 4).
If you don't like the texture of zest, filter the syrup through a fine strainer before use or bottling.
July 22th 2024.
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