Best 8 Citrus Spice Syrup Recipes

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 SPICE SYRUP

Steps:

• Bring ingredients to a boil on medium high heat, stirring constantly until the sugar dissolves.
• Reduce the heat and simmer about 10 minutes.
• Remove from the heat and cover. Let steep about 1 hour.
• Strain the syrup into a small pitcher; discard the solids in a strainer.
• Cover and chill in refrigerator until cold, about 3 hours.
• May be made up to a week ahead. Keep chilled.

SPICED SYRUP FOR FRESH FRUIT

Steps:

• Heat wine, water, honey and cheesecloth bag and simmer, uncovered for 20 to 30 minutes or until 1 1/2 cups of liquid remain. Remove and discard cheesecloth.
• Use to spoon over citrus, bananas, kiwi, fresh apricots, peaches and nectarines
• In a cheesecloth, tie 12 crushed cardamom pods, whole coriander seeds, whole cloves and allspice or anything else you really like.

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.

SPICE-INFUSED SIMPLE SYRUP

Steps:

• Bring sugar, 1 cup water, the peppercorns, cloves, cinnamon stick, star anise, and zest to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. For milder flavor, remove star anise, and discard; simmer 10 minutes more. Remove from heat. Let cool completely. Pour through a sieve into a bowl; discard solids. Syrup can be refrigerated in an airtight container up to 1 month. Syrup can be refrigerated in an airtight container up to 1 month.

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.

SARAH'S CITRUS SPRITZER

Steps:

• Bring sugar, water, lemon zest, orange zest, and basil to a boil in a saucepan over medium-high heat. Remove from heat and allow simple syrup to cool, 15 to 30 minutes.
• Pour lemon juice and orange juice into a high-speed blender (such as a Vitamix®). Add strawberries and simple syrup. Blend on low speed (1), then slowly increase speed to high (10) and blend until pureed, about 45 seconds.
• For each drink, fill an old fashioned glass with ice. Pour 1/4 cup strawberry puree over top and fill with seltzer water.

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.)