Dessert
Citrus-Peel Dessert Syrup
Dissolve the sugar gently rather than reducing it into a thick candy syrup. Thin strips of citrus peel add flavor without the bitterness of the white pith.
- Yield
- 1 small batch
- Cuisine
- Contemporary
Bring it to the table
Take thin strips
Use a vegetable peeler to remove a little colored zest from each fruit. Trim away thick white pith before adding the strips to the pan.
At the table
Cool before adding a little at a time to fruit or another dessert, tasting as you go.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 338 g granulated sugar
- 250 g water
- 1 thin strip lemon peel — about 2 inches long; colored zest only
- 1 thin strip orange peel — about 2 inches long; colored zest only
A few useful notes.
This is richer than equal-weight simple syrup; add gradually rather than substituting it without adjusting a recipe.
This is a dessert component, not a complete sorbet recipe.
Keep refrigerated; no room-temperature preservation or canning method is intended.
The cooking plan
How to make Citrus-Peel Dessert Syrup.
Combine the sugar, water and citrus strips in a small saucepan. Warm over low heat, stirring, until all the sugar has dissolved.
Bring just to a simmer, then remove from the heat. Do not boil down or cook to a candy stage. Leave the peel in the syrup while it cools briefly, then strain it out.
Cool promptly in a shallow heatproof container, then refrigerate in a clean covered container at 40°F or below within 2 hours. Date and use within 4 days, or freeze small portions promptly.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Citrus-Peel Dessert Syrup
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Ingredients
Equipment images are illustrative. Exact products may vary.
Instructions
- Combine the sugar, water and citrus strips in a small saucepan. Warm over low heat, stirring, until all the sugar has dissolved.
- Bring just to a simmer, then remove from the heat. Do not boil down or cook to a candy stage. Leave the peel in the syrup while it cools briefly, then strain it out.
- Cool promptly in a shallow heatproof container, then refrigerate in a clean covered container at 40°F or below within 2 hours. Date and use within 4 days, or freeze small portions promptly.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Is this equal-parts simple syrup?
No. The sugar weight is higher than the water weight, so add it gradually to taste.
Should I reduce it until thick?
Only dissolve the sugar and bring briefly to a simmer. Do not cook it down to a candy stage.
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