Simple no-cook syrup

Simple no-cook syrup

By
From
Citrus
Photographer
Mowie Kay

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. This creates a very fresh-tasting syrup, useful for all kinds of things – poured over desserts, gently heated to a more liquid state and used to liven up stale cakes or sponge puddings. Just take some citrus shells that have been left over from juicing and even zesting (there is pretty much always some zest left behind, as well as some essential oils). Roughly chop up further if you like; it isn’t essential. Weigh the peels and put in a bowl. Weigh out half the weight of the peels in sugar, and sprinkle this over the peels. Cover with a tea towel or similar and leave to steep for at least 3 hours, longer if you can, stirring every so often. The sugar will dissolve in this time and take on the flavour and aroma of the citrus.
  2. Scald a piece of muslin with freshly boiled water, and use to double line a sieve or strainer. Strain the syrup, giving the peels a good squeeze as you go. Decant into sterilised bottles and store in the refrigerator.
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