1,521 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Citrus syrup

Name: Citrus syrup
Prep time: 1 h 8 min
Cook time: 5 min
Total time: 1 h 13 min
Yield: 600 ml
Cuisine: French
Ingredients: 300 g caster sugar; 200 g water; 2 lemons; 2 limes

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.

82 K 3.9/5 (11 reviews)

1 hour 15 min. difficulté

Easy

1.40 €

600 ml

4 Ingredients

Last modified on: December 30^th 2019

For this recipe: I want to make it (597×) I made it (620×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

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

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 300 g caster sugar and 200 g water into a saucepan.

Bring to the boil on high heat.

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.

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	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 %

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 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.
57 K 1 hour 45 min.

This recipe uses (among others)