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Orange syrup with peel

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Ingredients for 1 servings:

  • 1 kg organic orange(s), juice and zest
  • 700 g sugar, approx.

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

without gelling agent, as an ingredient for ice cream and desserts

Wash and dry the oranges thoroughly. Use a medium grater to grate off the zest. It’s okay if you grate off some of the white zest as well. This will give the syrup a slightly bitter taste, but it’s just right for the intended purpose (ice cream, desserts). Then halve the oranges and squeeze the juice. I used a simple hand press. This way, some of the pulp also gets into the juice. That’s what I want. Now weigh the juice with the zest and put it in a saucepan. Weigh out the same amount of sugar as the juice. I used 700g juice (with zest) and 700g sugar. Bring to a boil and simmer for 5 minutes. Pour into small jars or bottles while still boiling hot.

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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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