Citrus Syrup

Citrus Syrup

A bright, sticky syrup made by simmering citrus juice and zest with sugar until glossy.

Total 25 min Makes 16 oz Calories 65/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This syrup concentrates the tangy-sweet flavor of citrus into a pourable glaze for cakes, pancakes, or cocktails. Simmering the zest along with the juice draws out fragrant oils, while a short reduction thickens the liquid just enough to coat a spoon. It keeps well refrigerated and works with oranges, lemons, or limes depending on what you have on hand.

Ingredients

  • 1 1/2 cups granulated sugar
  • 1 cup fresh citrus juice (orange, lemon, or lime)
  • 1 tablespoon citrus zest
  • 1/4 cup water
  • 1 pinch salt

Method

  1. Zest the citrus fruit, then juice it to measure 1 cup of juice.

  2. In a small saucepan, combine the sugar, water, citrus juice, zest, and salt.

  3. Set the pan over medium heat and stir until the sugar fully dissolves.

  4. Bring the mixture to a gentle simmer and cook, stirring occasionally, until slightly thickened and syrupy.

  5. Remove from heat and let cool for 10 minutes; the syrup will continue to thicken as it cools.

  6. Strain out the zest if a smooth syrup is desired, then pour into a clean jar or bottle.

  7. Refrigerate in an airtight container for up to 2 weeks.

Rate this recipe

★ 3.3 (1)

Citrus Syrup

This syrup concentrates the tangy-sweet flavor of citrus into a pourable glaze for cakes, pancakes, or cocktails. Simmering the zest along with the juice draws out fragrant oils, while a short reduction thickens the liquid just enough to coat a spoon. It keeps well refrigerated and works with oranges, lemons, or limes depending on what you have on hand.

25 min 16 oz 65 cal

Ingredients

  • 1 1/2 cups granulated sugar
  • 1 cup fresh citrus juice (orange, lemon, or lime)
  • 1 tablespoon citrus zest
  • 1/4 cup water
  • 1 pinch salt

Method

  1. 1

    Zest the citrus fruit, then juice it to measure 1 cup of juice.

  2. 2

    In a small saucepan, combine the sugar, water, citrus juice, zest, and salt.

  3. 3

    Set the pan over medium heat and stir until the sugar fully dissolves.

  4. 4

    Bring the mixture to a gentle simmer and cook, stirring occasionally, until slightly thickened and syrupy.

  5. 5

    Remove from heat and let cool for 10 minutes; the syrup will continue to thicken as it cools.

  6. 6

    Strain out the zest if a smooth syrup is desired, then pour into a clean jar or bottle.

  7. 7

    Refrigerate in an airtight container for up to 2 weeks.