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The Joy of Yuzu: How to Create Your Own Yuzu Syrup
The delightful fragrance of yuzu—a small citrus fruit known for its aromatic skin and limited juice—offers a singular sensory experience. Indulging in a jar of yuzu syrup made each winter can feel like capturing a slice of optimism to savor throughout the year. Adding a spoonful of yuzu syrup to sparkling water or a cup of hot water awakens the senses, inviting a moments of reflection as you enjoy the uplifting scent of this specialty syrup.
This unique syrup, often recognized as yuzu marmalade (or yuja-cheong in Korean), possesses a dual purpose. When enjoyed as a warm tea, it transforms into yuzu cha (or yuja-cha in Japanese), renowned not only for its comforting taste but also for its reputation as a natural remedy. It’s important to note that yuzu syrup can also delight the palate drizzled over desserts like ice cream.
Creating Your Yuzu Syrup
Making yuzu syrup is a straightforward process requiring just three elements: yuzu, sugar, and a bit of time. Intriguingly, no additional water is needed. The sugar effectively extracts moisture from the yuzu, producing a richly flavored syrup that is both intense and concentrated. Though the process involves a significant quantity of sugar—equal parts sugar and fruit—this natural preservative allows the syrup to be enjoyed in moderation, typically around a tablespoon for each serving. My personal method includes an extended fermentation period on the countertop, lasting up to two weeks, which potentially enhances the probiotic benefits.
The Art of Fermentation
As the syrup sits, the yuzu slices undergo a delightful transformation, becoming translucent and resembling candied citrus peel. These yuzu pieces are not merely byproducts; they add a refined touch to various culinary creations. I incorporate them into baked goods like cakes and cookies, use them as garnishes for frosting, and mix them into savory sauces and salad dressings. Nothing goes unused— even the less juicy tops and tails of the fruit can be slivered into matchsticks and made into their own flavorful syrup.
Experimenting with Other Fruits
This fruit-and-sugar layering method isn’t limited to yuzu; it can be applied to other aromatic citrus fruits, including Meyer lemons and clementines, as well as a variety of other fruits. Once the selected fruit is cleaned and sliced, combined with sugar, all that’s required is a gentle shake of the jar, followed by patience as the mixture transforms into a fragrant syrup. The simplicity of this approach feels almost magical.
For those interested in a seasonal variant, consider trying a version of this methodology with strawberries and ground ivy for a refreshing spring cordial.
As I work with various fruits, including fragrant bergamots from my indoor tree, I find that this technique is versatile enough to accommodate any amount of fruit, bringing delightful flavors into my kitchen.
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