Yuzu Simple Syrup
- Cut the yuzu in half and juice them into a mesh strainer balanced over a bowl to catch the seeds. Set juice (I got a little over 1 Tablespoon from mine) aside. Scrape the remaining flesh out of the peel and discard the flesh.
- Slice the peel into very thin strips. Place the strips in a 6" saucepan and add enough water to barely cover the peels. Cover and bring to a boil.
- Add the reserved juice, the honey, and 1 more cup of water. Bring back to a boil, then reduce the heat to a simmer, uncovered, for 40-45 minutes, until the syrup thickens.
- Remove from heat and cool completely before using.
- I highly recommend storing the peel in the same container as the simple syrup so that you can use them to garnish the dish you're using. You can also candy them. See note for more information.
Don't throw away the peels once the syrup is done! They are softer than lemon peels, so my preference is to store them with the syrup so that they can continue to perfume it over time. They also make a great (edible) garnish at the bottom of the glass if you're using this to make a Yuzu pisco sour, or other cocktails. You could also candy some or all of the leftover peels. It is easy to do by letting them dry as much as possible in open air, a 200-degree oven, or a drying machine for several hours (they will never completely solidify due to the moisture content in the honey), and then rolling in granulated sugar of choice or, if you don't want to use additional sugar like me, simply freeze the peels in single layers between wax paper, until solidified.
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