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.
77 K 3.9/5 (11 reviews)
1 hour 15 min.
Easy
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
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.
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.
50 K 1 hour 45 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Lime crémeux, Passion fruit jellies, Finger biscuits, Household cake (Gâteau de ménage), Stewed rhubarb, ... See them all 361
Water
Like these other recipes: Peanut rolls, Franche-Comté sticks, Dandelion flower jelly, Potimarron (Japanese chestnut pumpkin) purée, Papadums, ... See them all 136
Lemon
Like these other recipes: Icelandic-style fish and vegetable pie, Purple Pesto, Escalope of veal in a cream sauce, Cucumber and salmon salad, Zucchini ripiene, ... See them all 124
Lime
Like these other recipes: Rum babas, Pear and lime meringue pie, European glass, Red sea bream fillets in a soy-sauce marinade, Seared tuna with lemon and lime, ... See them all 53
Other recipes you may also like
Rice pudding (riz au lait)
My personal version of this classic family recipe.December 18th 2018405 K5 40 min.
Dried apricots
Making your own dried apricots at home is perfectly feasible. It's really quite simple, though it takes a long time. Basically, the apricots need to be cut in half, destoned, then the halves put to dry slowly for several hours in a cool oven.July 12th 2023147 K3.9 6 hours 6 min.
Craquelin (sweet cracker dough)
This sweet cracker dough ("craquelin" in French) is a very simple mixture: equal parts of flour, butter and light brown sugar. It is simlilar to a shortbread dough and can be rolled out very thinly and cut into any shape as desired. Craquelin is mostly used (though not exclusively) on top of choux...February 10th 2019118 K5 55 min.
Risotto-style celeriac
In this recipe, the celeriac is cooked rather like for a risotto: diced small, softened in olive oil with onion, then cooked in chicken stock. The dish is finished with cream and maybe a little cancoillotte (or other creamy cheese). It is delicious on its own or to accompany meat.December 30th 201996 K 50 min.
Financier batter
This delicious mixture is for the classic little French cakes called "financiers" (because of their ingot shape), but it can also be used with fruit, like a clafoutis.April 14th 2020344 K4.6 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
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.