Yuzu syrup

This yuzu syrup captures the intense aromas and tangy freshness of this Japanese citrus fruit. Made from juice and/or zest infused with sugar, it strikes a balance between sweetness and zing. It can be used to flavor drinks such as lemonades, cocktails, or teas, as well as to add flavor to desserts, fruit salads, or sauces. Just a few drops are enough to add an exotic and refined touch to your creations, enhancing the flavors with a note that is fresh, lemony, and slightly floral.

Author

iRASSHAi

Prep Time

15 minutes

Cooking Time

1 minutes

Servings

1

Category

Drink

Kitchen

Japanese

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)

Directions

1. Squeeze the yuzu fruits and strain to remove the seeds and fibers.
2. In a bowl, combine the juice, sugar, and zest.
3. Stir until the sugar has partially dissolved.
4. Cover and let rest in the refrigerator for 24 to 48 hours.
5. Stir 1 to 2 times during maceration.
6. Strain to remove the zest (optional if you prefer a more intense syrup).
7. Pour into sterilized bottles and store in a cool place.
8. Gently heat the juice, sugar, and water in a saucepan.
9. Simmer for 3 to 5 minutes without boiling vigorously.
10. Allow to cool, then bottle in sterile containers.