Yuzu syrup

Name: Sirop de yuzu
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Ingredients: 200 ml jus de yuzu frais filtré; Zeste fin de 1 à 2 yuzus (sans la partie blanche); 200 g sucre (sucre blanc ou sucre de canne fin); 50 ml eau (optionnel, pour texture plus fluide); 1 c. à c. miel (facultatif)

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Preparation time

15 minutes

Cooking time

1 minute

This yuzu syrup concentrates the intense aromas and tangy freshness of this Japanese citrus fruit. Prepared from juice and/or zest infused with sugar, it develops a balance between sweetness and liveliness. It can be used to flavor...

Author:

iRASSHAi

Ingredients

200 ml fresh filtered yuzu juice
Finely grated zest of 1 to 2 yuzu fruits (without the white pith)
200 g sugar (white sugar or fine cane sugar)
50 ml water (optional, for a more fluid texture)
1 tsp honey (optional)

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Instructions

Squeeze the yuzu fruits and strain to remove the seeds and fibers.
In a bowl, combine the juice, sugar, and zest.
Stir until the sugar has partially dissolved.
Cover and let rest in the refrigerator for 24 to 48 hours.
Stir 1 to 2 times during maceration.
Strain to remove the zest (optional if you prefer a more intense syrup).
Pour into sterilized bottles and store in a cool place.

Recipe notes

Gently heat the juice, sugar, and water in a saucepan.

Simmer for 3 to 5 minutes without boiling vigorously.

Allow to cool, then bottle in sterile containers.

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