Syrups are not just for drinking, you can add them to fruit salads, drizzle over ice cream, add to a white chocolate spiced drink (thinking Orange here) and drizzled over cakes or in any other way you want to use them.
thinly peeled rind and juice of three large oranges
900ml/ 1 1/2 pints of water
1k/2lb granulated sugar
1 tablespoon of citric acid
1. Place the orange peel in the pan with the water and the sugar. Heat gently, stirring until all the sugar is dissolved. Bring to the boil and boil for 10 minutes. Remove from the heat and leave and stand overnight.
2. The next day stir in the orange juice and citric acid. Strain and pour the syrup into sterilised bottles. Seal tightly with lids and store for up to three months in a cool place.
3. I then pop them into the baby steriliser, bring it up to boil and then once up to boil time for 15 minutes. Once processed remove from steriliser (only if doing a couple of batches or more). replace the water and start again. This gives the syrup a longer shelf life and can be kept in a cool pantry. If no baby steriliser use a deep saucepan and water up to the necks of your bottles and process in the same way. I only use the smaller sauce type bottles for sauces and for syrups.
Variations on a theme:
Lemon syrup made in the same way.
Or lemon and orange (St Clements).
Ginger lemon; slice 25g (1oz) of ginger root into the syrup and leave to steep overnight. Remove the ginger before bottling.
Lemon syrup drinks: For a pleasantly soothing nightcap or when you have a cold, dilute lemon syrup with hot water and add a pinch of ground cloves, cinnamon and allspice.
Can also be added to Prosecco or the like to create a Kir type drink or to Champagne.
You can also make your own sorbets and ice creams from the syrups. Herewith a previous post that I did in relation to this:
More additions to the Pantry Shelf.
Catch you soon.