Recipe Box: Ginger Citrus Syrup

Sometimes, I get squirrely.

It usually hits me on the third day straight home from work, and even sooner if I’m left home alone with no one to talk to but the cat.

My particular brand of squirreliness means that I’ll be in the middle of doing something and be seized with an immediate desire to put things in jars and cover them with booze. Or I will suddenly realize that I have just enough random ingredients and sugar to make a gallon of mead, or in this case, throw together a really tasty syrup.

It might mean that my laundry didn’t get done or that my sink is half-full of dishes, but why fight inspiration?  Not every experiment in the kitchen works (oh, cheese…) but this particular experiment turned out to be quite nice.  I hope you enjoy it!

This is all you need to make a delicious syrup!

Ginger Citrus Syrup

Like most of my recipes, this is quite easily modified!  I used what I had on hand, so if you have two lemons and no lime, or just oranges, or whatever, give it a try anyways!

  • Orange
  • Lemon
  • Lime
  • Thumb of Ginger
  • Sugar (measuring comes later)

First, zest the fruit.  I don’t have a zester, so I just use a thin, sharp paring knife to cut the peel away from the white inner pith, and then mince the peels.  Mince the ginger – no need to peel it in this recipe.

ginger citrus syrup
A lovely color, and equally lovely flavor!

Juice the unpeeled fruit and set it aside. I put the mushy leftover fruit into a jar and covered it with white vinegar to make a citrus cleanser.

Measure the amount of juice, and pour it into a saucepan.  Double that measurement and add that amount of sugar to the pan. (1 cup of juice = 2 cups sugar)

Add the minced ginger and peels to the pan and stir.  Bring it to a boil over medium heat, and then simmer on low until peels begin to look translucent.

Remove the pan from heat for about 10 minutes, and strain.  Pour the syrup into a glass bottle, label it, and once cool, store it in the fridge.

Now…since we haven’t yet thrown anything away, I am loath to toss these sugared peels.  They aren’t cut thick enough or simmered long enough to make candied peels, so what?

Another experiment!

I threw those peels and ginger into the dehydrator, and once they are dry, I’m going to grind them up and add dried peppers and salt to make a citrus spice blend!  See how it turned out here: Spicy Citrus Salt Blend


    1. Hi, Janet! I think it would be nice with a spicy chicken, as a marinade! The syrup is so sweet that I only use a tiny bit at a time, generally over pancakes, in cocktails, or in plain yogurt. 😀

  1. I love this post on ginger citrus syrup! I’ve been on a Ginger kick lately and can’t wait to make some of this!

    Thanks for linking up with Green Thumb Thursday. This post is our featured post this week. Stop by the blog an grab a featured badge for your blog! We hope to see you again this week!

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