Citrus Syrup Food

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.

CITRUS SYRUP

Steps:

• In a medium saucepan combine the orange peel or lemon peel, orange juice, lemon juice, and sugar. Bring to boiling over medium-high heat, stirring occasionally. Reduce heat and simmer, uncovered, about 15 minutes or until reduced to 3/4 cup, stirring occasionally. Serve warm or cool. Cover and refrigerate remaining syrup for up to 1 week. Makes 3/4 cup.

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 SYRUP CAKES

Steps:

• Preheat oven to 170°C Lightly grease an 8 x 1/2-cup capacity mini loaf pan or a 12 x 1/3-cup capacity muffin pan.
• Using an electric mixer, beat butter, 2/3 cup of sugar and 1 teaspoon each of lemon, orange and lime rind for 8 minutes, or until creamy. Add eggs, 1 at a time, beating well after each addition.
• Add flour, almond meal and milk to butter mixture. Mix.
• Spoon into pan. Bake for 20 minutes, or until a skewer inserted comes out clean.
• Stand for 5 minutes. Turn onto a wire rack over a baking dish.
• Place remaining sugar and 1/3 cup each of lemon, orange and lime juice into a saucepan over low heat. Stir until sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, for 8 minutes, or until syrup thickens slightly.
• Use a skewer to prick holes in tops of cakes. Pour warm syrup over warm cakes.

GINGER-CITRUS SYRUP

Steps:

• In a small saucepan, combine sugar, water, ginger and juice and zest of lemon and grapefruit.
• Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.
• Remove any scum (bubbles) that float to the surface.
• Add cornstarch mix and stir for about 1 minute until thickened.
• Remove from heat and allow to cool.
• Transfer to a covered glass jar and refrigerate.
• This will keep for about a month in the fridge.
• When someone in your family gets the flu or the chills, put 2 Tablespoons in a mug with hot water, stir.
• Let them drink this slowly and follow up with either Tylenol or Asprin.
• They will be better in no time.