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- Homemade Orange Syrup
Homemade Orange Syrup
Ingredients
Step by step process
Preparing the fruit
- 1
Thoroughly wash the oranges and lemons in hot water, ideally with a brush, to remove any wax and impurities from the skin. Clean fruit is the foundation of a great orange syrup.
- 2
Using a fine grater, zest only the colored part of the peel from half of the oranges and both lemons. Avoid the white pith, which would make the syrup bitter.
- 3
Halve all the oranges and lemons. Squeeze the juice using a hand press or juicer, then strain it through a fine sieve into a bowl.
Cooking the syrup
- 4
Pour water into a large saucepan and add the granulated sugar. While stirring constantly, bring to a gentle boil until the sugar dissolves completely and a clear syrup forms.
- 5
Add the grated orange and lemon zest. Let it simmer gently for about 10 minutes, so the sugar base absorbs the aromatic citrus flavor.
- 6
Remove the pan from the heat, pour in the squeezed orange and lemon juice, and stir in the citric acid, which stabilizes the syrup and enhances its fresh flavor.
- 7
Return the pan to a gentle heat. Let the syrup warm for another 10 to 15 minutes just below boiling point. The flavors will meld together, but the aromatic juice will not cook off.
Filling and storage
- 8
In the meantime, sterilize the jars or bottles for the syrup: rinse them with boiling water and place them upside down on a clean towel to drain and dry properly.
- 9
Strain the hot syrup through a fine sieve to remove the zest. Immediately ladle it into the prepared jars, filling them almost to the brim.
- 10
Immediately seal the jars tightly with lids and place them upside down on a towel, so the lids self-seal and the syrup creates a vacuum.
TIP:When you fill a jar with hot liquid and seal it immediately, cooling causes the contents to contract and creates a vacuum. The characteristic pop or click indicates the lid is seating evenly. Invert the jar upside down. The vacuum will remain stable for 2-4 hours. Don't panic if there's no pop, the acidity in the syrup protects the contents even without the vacuum seal.
Serving
- 11
Serve the syrup diluted with cold still or sparkling water in a ratio of approximately 1:6 to taste. Garnish with a slice of orange, ice cubes and a sprig of fresh mint.
- 12
The syrup also works wonderfully as a topping for pancakes, ice cream or crepes, or as a flavoring for tea and cocktails.
More tips:
Always grate only the orange part of the peel. Once you get into the white pith, the syrup will turn bitter and the flavor cannot be saved.
Store the finished syrup in the refrigerator and consume an opened bottle within 3 to 4 weeks. For longer shelf life, you can process it in sealed jars in a water bath.
Nutritional values
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