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.
70 K 3.9/5 (11 reviews)
1 hour 15 min.
Easy
200 ml
4 IngredientsLast modified on: December 30th 2019
For 200 ml, you will need:
- 1
½ cup caster sugar - 2
1⁄3 cup water - 3
1 lemon - 4
1 lime
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 8 min.
Resting: 1 hour
Cooking: 5 min.
All in all: 1 hour 15 min.
To finish around 7pm, you'll need to have started before: 18:20.Change end time
Step by step recipe
Stage 1 - 5 min.
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.
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 | 1 RDI=1 % | 110 RDI=10 % | 0 | 460 RDI=20 % | 1,940 RDI: 20 % |
| Per 100 g | 0 | 30 RDI=3 % | 0 | 140 RDI=7 % | 590 RDI: 7 % |
How much will it cost?
- For 200 ml : 0.50 €
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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.
44 K 1 hour 45 min.
This recipe uses (among others)
Caster sugar
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Water
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Lemon
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Lime
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