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.
88 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.
60 K 1 hour 45 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Pizza dough, Foie gras ballotine, Blackberry and almond fondant tart, Checkerboard biscuits, Apricot and pistachio clafoutis, ... See them all 375
Water
Like these other recipes: Sushi, Kale and potato soup, Classic French white bread, Choux pastry (pâte à choux), Rum babas, ... See them all 141
Lime
Like these other recipes: Fruit salad, Key Lime Pie for Jeremy, Pear and lime meringue pie, Four-tier glasses, Tomato and cream cheese terrine, ... See them all 54
Lemon
Like these other recipes: Quince jelly, Pear compote , Little caramelized peach tarts, Zucchini ripiene, Seared tuna with lemon and lime, ... See them all 130
Other recipes you may also like
Cranachan
Cranachan is a traditional Scottish dessert made with whipped cream, raspberries, rolled oats and whisky. In this recipe, the oats are made into a nougatine before being incorporated into the cream. October 13th 2013117 K 14.1 45 min.
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 2017440 K3.5 15 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017486 K4.2 2 hours 15 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019656 K 24.4 2 hours 35 min.
How to prepare leeks
Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate. October 13th 2010570 K5 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
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.