Bright, fragrant, and deeply flavorful—this syrup uses every part of the citrus (rind, peel, pith, and juice) so nothing goes to waste.
Make a batch with lemons, limes, oranges, mandarins, or a combination for a custom flavor, and use it to flavor baked goods or make both hot and cold beverages.
Get the recipe for Whole-Citrus Syrup Concentrate:
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Whole-Citrus Syrup Concentrate
Ingredients
Scale
- 3 medium citrus fruits (any mix of lemons, limes, oranges, mandarins)
- 1 cup granulated sugar (or honey)
- Optional flavor add-ins:
- 1 small knob of ginger, thinly sliced
- 1 teaspoon vanilla extract
- 1 sprig rosemary or thyme
- 1 cinnamon stick
Instructions
- Wash the citrus well and dry.
- Thinly slice the entire fruit—peel, flesh, everything. Remove seeds as you go. (Thinner slices = faster syrup extraction)
- In a clean glass jar, layer the sliced citrus and sugar (or honey).
- Use a spoon to gently press down to help release juices.
- Seal and refrigerate for 24 hours, shaking occasionally. The sugar will draw moisture from the fruit and peels, creating a thick, fragrant syrup.
- For a more traditional yuja-style concentrate, keep the whole slices in the jar.
- For a clearer syrup, strain through a fine mesh sieve, pressing to extract all liquid.
- Keep refrigerated for up to 2 weeks. If using honey only (no water), it may last longer due to natural preservation.
How to Use It
- Hot drink: Add 1–2 tablespoons to a mug, top with hot water.
- Iced tea or sparkling water: Stir 1–2 tablespoons into cold seltzer.
- Cocktails: Mix into margaritas, spritzes, or citrus-forward mocktails.
- Baking: Use as a citrus glaze for cakes, loaves, or cookies.
- Marinades or dressings: Whisk into vinaigrettes for a sweet-tart citrus lift.
- Yogurt or oatmeal: Drizzle on top for instant brightness.
Tips
- For extra bitterness (in a good way), include all the peel.
- For a sweeter, softer flavor, use mandarins or oranges.
- For a sharper syrup, go heavy on lemons or limes.