With citrus fruits plentiful these short days of winter I had to think of some way to preserve them besides the usual marmalade. Here I made a very flavorful syrup that can be used to make delectable drinks, in baked goods, or simply pour over a plate of pancakes. For a brighter, clearer color use plain white table sugar. I used unrefined sugar which is a little darker in color to begin with. I think that it has a nicer flavor and the trace minerals are an added bonus.
Be sure to fish out the zest at the end, as it makes a nice addition to a citrus flavored cake and gives a jewel like finish to the top of a lightly glazed cupcake like my Vanilla Orange Cupcakes.
 ingredients     Put all the ingredients in a saucepan and heat over moderate heat until 
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Strain and cool. Store in a sealed container in the fridge. Should keep well for a month.
For a citrus soda for the kids add a spoonful of this to strained orange juice and top with sparkling water. Nice change from the florescent colored sodas available and the kids will love it too. Also add to your grown up cocktail for a new taste!
{ 3 comments… read them below or add one }
Do you know I’ve never used lemongrass at home…for anything (except wall paint once, it was actually called lemongrass). I realize that doesn’t count, but if anything could make me try it, it would be this simple syrup—it sounds divine and I’m thinking of summertime drinks I could try it in!
Sandie, lemongrass is divine, you won’t be disappointed.
this is a great recipe for me, its warm here and my lemon grass is growing wild. sounds perfect