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Light Balinese orange syrup

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Ingredients for 1 servings:

  • 200 g sugar, fine, white
  • 120 g orange juice
  • 3 tbsp fresh lemon juice
  • 10 cm cinnamon stick(s)
  • 8 cloves
  • 1 pinch of cardamom seeds
  • ½ star anise

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

A honey-like syrup used in many Asian sauces. Recipe from Bali, Indonesia. Original title: Setrop Jeruk Manis muda.

Measure the orange juice into a 1-liter saucepan. Add all the remaining syrup ingredients and simmer with the lid on for 10 minutes. Stir frequently to prevent burning. Remove from heat and strain. Pour into a sterile 250 ml jar with a screw cap, seal, and let cool. The syrup will keep in the refrigerator for about 2 months without any loss of flavor.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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