Citrus-Infused Simple Syrup
Combine equal parts water and sugar with strips of fresh citrus peel in a small saucepan. Heat until the sugar dissolves completely, then remove from the burner and let it steep until the syrup reaches room temperature. Strain out the solids and store the liquid in a sealed glass jar in the refrigerator.
Use a light touch with the pith.
Avoid scraping the white pith when peeling your citrus, as it introduces a harsh bitterness that overwhelms the floral oils in the zest.
- small saucepan
- vegetable peeler
- fine-mesh sieve
- glass jar with lid
What goes in.
- 1 cupgranulated sugar
- 1 cupwater
- 4 stripslemon, lime, or orange zest (avoiding the white pith)
Steep off the heat
The essential oils are volatile; boiling them turns them flat. By letting the peel steep in the cooling sugar-water, you capture the brightness of the fruit without cooking it away.
The method.
Prep the citrus
Use a sharp vegetable peeler to remove wide strips of zest from your chosen fruit, ensuring you leave the bitter white pith behind on the fruit.
Dissolve the sugar
Combine the sugar and water in a saucepan over medium heat. Stir occasionally until the liquid is perfectly clear and no sugar crystals remain at the bottom.
Infuse the syrup
Remove the pan from the heat immediately. Drop in the citrus strips and cover the pan. Leave it undisturbed until it reaches room temperature.
Strain and store
Use the sieve to remove the strips. Transfer the syrup to a clean glass jar. Keep it chilled for up to two weeks.
When it doesn't go to plan.
Use a mix of lemon and lime peels for a complex, versatile base for iced tea.
Add a few sprigs of fresh rosemary or mint to the syrup while it steeps for a herbal edge.
If you have a small amount of citrus, one large piece of peel is enough to flavor a half-batch.
The ones that keep coming up.
Can I use bottled citrus juice instead?
No. This technique relies on the concentrated oils found in the peel, not the juice, which would change the consistency and shelf life of the syrup.
How do I know when it's done steeping?
Taste a drop. If it tastes like the fruit smells, it is ready to strain.
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