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.