How can I use this simple syrup left over from candied citrus?

Cafe Society
1

Hi everyone,

I candied some citrus and have almost two cups of the syrup sitting in the fridge calling my name. I’m wondering if any of you have a good idea about how best to use it. I see cocktails mentioned, but I’m not much of a drinker these days. Maybe a cake or something? The syrup is very mild in flavor.

Thanks for your input.

2

You could add some to sparking water for a soda substitute.

Sweeten iced tea with it.

3

My favorite homemade soft drink is a syrup along with a few dashes of bitters in some soda water. Not overly sweet like most soda and the bitters gives it some complex flavors. You can experiment with different flavors like you would with cocktails, but without alcohol.

4

Well, my first couple of uses have been mentioned, because a citrus-y simple syrup is perfect for iced tea, and homemade sodas. You’ve suggested cocktails are not a personal preference, so I’ll add a few more out there options.

  1. Use anywhere you’d use maple syrup (pancakes, waffles, marinades for pork or other savory meats that benefit from sweetness)
  2. Since it’s finally warming up, save it for marking homemade fruit sorbet / ice cream / fro-yo.
  3. Use it as ‘dressing’ for a homemade (or even store bought) fruit salad, perhaps with just a touch of vinegar to balance out the sweetness.
  4. Use as part of the base of a homemade sweet and sour dish.
  5. Use to provide some subtle sweetness to a plain or vanilla yogurt.
  6. Save it! Honestly, simple syrups last a long, long time if not exposed to temperature variations. If nothing appeals short term, save it in the fridge or pantry until a better use comes along.

Happy eatings.

5

I echo the bitters and soda idea. Or use Pernod or Campari
(though I suppose you could use it wherever you’d use table sugar…put some on your cereal).

Well, the universe clearly has other plans for you. Time for a classic Old Fashioned … or a daiquiri or mojito … lots of options.

6

I like a good daiquiri. I guess I could do a non-alcohol one!

Seriously, alcohol just kicks my ass these days. I miss it a lot.

7

My wife uses leftover syrup from candied ginger on a plain cheescake. The sharpness of the cheescake filling works well with the sweet and delicate syrup.
Bonus points for crushed pistachios sprinkled on top.

8

I think I’m going to make a tangelo quick bread sort of thing and use some of the syrup on that.

I love pistachios, but man are they costly. But a cheesecake sounds good too.

Thanks for the ideas everyone.

9

It’ll keep in the fridge for months if not years, so there’s no rush.

It’s common to slice strawberries and sprinkle a little granulated sugar on them as a dessert. Simple syrup is the same thing. So good over berries, straw- or otherwise.

Really, if you just want to use it up, put it in anything you’d put sugar and water into. Bread dough, cookies, etc.

And unless you’re really in a crack for money, it’s just water and sugar which costs damn near nothing. I agree I feel bad about throwing away edible food, but when the “food” is actually 75 cents worth of white sugar, is that really such a sin?

10

I make and use simple syrup all the time. I like to drink iced coffee with a little cream and sugar. It’s difficult to stir granulated sugar into a cold drink so I use simple syrup. Easy-peasy.

In any event, if you like sugar in your coffee or tea you can use it thusly even if you drink those hot.

Is it flavored or plain? Do you mean sugar flavor or something else?

11

If it will freeze, make ice cubes for summer drinks?

12

I just meant the citrus flavor was mild. The tangelo fruit I used is pretty mild to start with. I drink my coffee black and unsweetened and don’t care for tea.

I don’t know if it will freeze, I might try that.

I did use a little on the cake I made, so I’m finding some use for it.