Best 8 Citrus Syrup Recipes

FRUIT SALAD WITH HERB, CITRUS, MINT-MAPLE, OR BASIC SYRUP

Steps:

• Combine all the fruit in a large bowl and stir in one of the syrups. Garnish with the mint or rosemary sprigs if you're using Herb Syrup.

CITRUS SPICE SYRUP

Steps:

• Bring ingredients to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat; cover and let steep 1 hour. Strain syrup into small pitcher; discard solids in strainer. Cover and refrigerate syrup until cold, about 3 hours. (Can be made 1 week ahead. Keep chilled.)

CITRUS SALAD WITH STAR ANISE SYRUP

Steps:

• Dissolve sugar in water in a small heavy saucepan over medium heat, stirring. Add star anise and simmer 5 minutes. Let stand off heat 30 minutes.
• Cut peel, including white pith, from fruit with a sharp knife. Cut segments free from membranes into a bowl. Squeeze juice from membranes into bowl.
• Add syrup with star anise to fruit and juice and stir gently. Remove star anise before serving if desired.

CITRUS SYRUP FOR SOFT DRINKS

Steps:

• Strain the citrus juices together into a small saucepan.
• Add the sugar, vanilla and pinch of salt. Heat until a gentle boil is reached. Then add the zest and turn off heat. Allow mixture to cool.
• Strain off the zest and refrigerate until needed.
• Mix citrus syrup with club soda or seltzer to desired strength for flavored soft drink.

CITRUS SYRUP

Steps:

• In a 1 1/2-quart saucepan stir together sugar and juices and simmer, stirring occasionally, 5 minutes, or until sugar is dissolved and syrup is slightly thickened. Cool syrup. Syrup may be made 3 days ahead and chilled, covered. Makes about 1 1/4 cups.

POACHED PEARS IN SAFFRON CITRUS SYRUP

Steps:

• Place the first 4 ingredients in a large saucepan with 2 cups of water.
• Heat, stirring, over low heat until the sugar has dissolved.
• Bring to the boil, then reduce to a gentle simmer.
• Add the pears and cook, covered for 12-15 minutes, turning them halfway through.
• Remove pears from liquid, and bring it back to boil, uncovered.
• Cook for 8-10 minutes or until the syrup has reduced by half.
• Remove the vanilla bean and drizzle syrup over the pears.
• Serve with biscotti.

TOASTED POLENTA WAFFLES WITH WHIPPED RICOTTA AND WINTER CITRUS SYRUP

Steps:

• Heat a medium skillet over medium heat. Add the cornmeal and cook, stirring often, until lightly golden brown and fragrant, about 5 minutes. Transfer to a large bowl and let cool slightly.
• Whisk together the cornmeal with the flour, cornstarch, baking powder, sugar and salt.
• Whisk together the milk, sour cream and egg yolks in a medium bowl.
• Add the wet ingredients and the 1 1/2 sticks melted butter to the dry ingredients and gently whisk until just combined.
• Beat the egg whites in another medium bowl until soft peaks form. Fold the whites into the batter gently. Cover the bowl and refrigerate for at least 8 hours and up to 12 hours.
• Heat the waffle iron to high heat. Brush the iron with melted butter or spray with nonstick cooking spray. Scoop 1/4 cup of the batter into the iron and cook according to the manufacturer's directions. Top each waffle with a dollop of the whipped ricotta and a few spoonfuls of the winter citrus syrup.
• Combine all of the ingredients in a food processor and process until smooth. Scrape into a bowl. Can be made 1 day in advance, tightly covered and refrigerated.
• Combine the zest and juice in a medium saucepan and bring to a boil over high heat. Cook until thickened and reduced by half, 8 to 10 minutes. Remove and discard the zest, stir in the maple syrup and bring to a simmer. Remove from the heat, whisk in the butter until combined. Stir in the citrus segments and salt. Keep warm.

CITRUS SYRUP

Steps:

• 1. Combine the juices and sugar in a small saucepan and boil for 2 to 3 minutes over low heat.
• 2. Remove from the heat and let cool.
• 3. Pour the cooled syrup over the fruit or store for up to 1 month in the refrigerator.