Citrus Fix, Part 3: Homemade Syrup

So, let’s see… So far, we’ve looked at a way to enjoy citrus fruit, and a way to enjoy citrus zest. How about citrus juice? (After all, we’ll want more peels for candying, since we zested some.)  Of course, fresh-squeezed orange (or grapefruit) juice does not need any special destination (other than my belly). But, with seasonal festivities ahead, this is another way to enjoy it that also makes a good gift idea, or a welcome addition to a holiday breakfast.

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First, the juice. Be sure to thoroughly scrub the fruit before cutting and juicing it—we want those peels for later!  I don’t worry about straining the juice when I’m squeezing it to drink, but for making syrup, I do. I used all oranges for this batch, since I already had all the grapefruit peels I needed. As long as you have a total of one cup of liquid per one cup of sugar, you can get all kinds of creative with this recipe—I’ve done mango-orange, and even spiced apple syrups, but this time it’s about the citrus.  It took about four oranges to make the cup of juice.

Once you have the juice squeezed, you will need to heat it before adding it to the melted sugar. I generally just microwave it, or you can have it standing by on the stove. But get it heated and ready to go now, because the sugar, once started, will require your undivided attention.

Make sure that you use a large enough pan for the sugar—it should take up no more than one quarter of the pan.

You can start with the heat on medium, if you are vigilant—if you’ve never melted sugar before, you may want to take it slowly at first until you get used to how it progresses. It’s a good idea to have a fork on hand to scrape excess sugar from the spoon when it builds up. Turn the heat on and stir. Stir. Keep stirring. If you want you can add a few drops of juice to the sugar, just to get it started melting. Eventually, you will begin to see the sugar getting lumpy, and then to color in spots. Turn the heat down a bit. Keep stirring.

Gradually it will transform from a lumpy solid to a lumpy liquid. Turn the heat down some more (it should be around med-low at this point), keep stirring…

By the time the last remaining lumps are melted, the heat should be on low; the mixture at this point can go from just right to burned and bitter in a flash. The sugar should be a light golden color. It will continue to darken a bit after removal from the heat, and once it develops a burnt flavor, there is no salvaging it.

Make sure that your juice is heated and ready to go and carefully pour it into the sugar. This will cause the liquid in the pan to bubble up violently. Stir it in, and don’t be dismayed if lumps form. Turn the heat back up to medium, and stir, stir, stir.

Once the syrup is all melted, stir in one teaspoon of zest per one cup of juice/sugar used, if you want, and simmer the syrup a while longer to integrate the zest.

The zest will take on a candied appearance and be scarcely visible in the final syrup.

This recipe works equally well with any juice—3/4 cup orange and 1/4 grapefruit would make a good, citrusy syrup, I think.

Homemade Fruit Syrup

1 cup juice or juices of your choice
1 cup sugar
1 tsp. zest or other seasonings to taste (optional)

Heat juice in microwave or on stove and keep hot and ready to pour. Melt the sugar in a saucepan, stirring constantly; reduce heat as sugar progresses. When sugar has just completely melted, pour in heated juice (carefully—the mixture will bubble up violently). Turn heat back up to medium and stir until all lumps are melted. Stir in zest or seasonings and simmer for another few minutes.

Makes about 1 cup of syrup; scale as needed.