Recipes

Yuzu Syrup

Fresh Yuzu

INGREDIENTS:

  • 12 fresh yuzu
  • 2kg white sugar

METHOD:

  1. Peel yuzu with a vegetable peeler like you would an apple. Set yuzu peel aside.
  2. Juice the remaining yuzu as best you can, best done by hand on a citrus juicer.
  3. Freeze the yuzu juice or use elsewhere.
  4. Prepare a cryovac bag and fill with half the sugar.
  5. Add the yuzu rind to the sugar. Mix it in without worrying too much if it stays in one spot.
  6. Add the remainder of sugar to the bag and vacuum seal well.
  7. Leave the bag in a pantry or similar, out of any sunlight, for between one and two weeks.
  8. Over time the sugar will extract the oil from the yuzu rind and gradually dissolve. The bag will become easier to move the yuzu rind around inside, extracting as much oil as you can into the sugar. Do this every day or so.
  9. Once the oil looks like it has seeped into most of the sugar transfer the rind and sugar into a large saucepan and slowly dissolve the mixture on a low heat.
  10. Once dissolved, remove the rind with tongs or a sieve.
  11. Add the yuzu juice and slowly reduce to achieve a nice syrup consistency. Don’t overheat otherwise the flavour profile will change.
  12. Pour syrup into bottles using a funnel and seal well.
  13. Use in cocktails, to glaze desserts or to make a delicious yuzu soda.

Recipe Credit:

wayuzu