1,515 easy and fully explained recipes, with +66K photos and 78 videos

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.

79 K 3.9/5 (11 reviews)

1 hour 15 min. difficulté

Easy

1.40 €

300 ml

4 Ingredients

Last modified on: December 30^th 2019

For this recipe: I want to make it (577×) I made it (598×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 300 ml, you will need:

1 5.3 oz caster sugar
2 3.5 oz water
3 1 lemon
4 1 lime

Change these quantities to make:

200 ml 300 ml 600 ml 1 litre 200 ml 1 litre 800 ml

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 8 min.

Resting: 1 hour

Cooking: 5 min.

All in all: 1 hour 15 min.

When should you start or finish this recipe?

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.

Put 5.3 oz caster sugar and 3.5 oz water into a saucepan.

Bring to the boil on high heat.

Stage 2 - 5 min.

Take off the heat and grate the zest of 1 lemon and 1 lime 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.

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.

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	2 RDI=1 %	170 RDI=20 %	0	700 RDI=40 %	2,910 RDI: 40 %
Per 100 g	0	40 RDI=3 %	0	140 RDI=7 %	600 RDI: 7 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

How much will it cost?

For 300 ml : 0.70 €

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.
53 K 1 hour 45 min.

This recipe uses (among others)

Other recipes you may also like

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 17^th 2018432 K 24.3 45 min.

Rémoulade dressing

This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.

October 3^rd 2010889 K3.8 6 min.

New tiramisu

This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.

January 19^th 2015403 K3.3 55 min.

Mexican ceviche

Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.

October 13^th 2010379 K 15 3 hours 9 min.

Pilau rice

Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice, which can easily be kept waiting without drying out.

February 21^th 2011399 K 14.4 35 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.