Fancy Fruit Syrups

Fancy fruit syrups from fruit scraps

I’ve been saving my fruit scraps to make fancy fruit syrups for cordial. With three kids, we eat a lot of fruit. I keep a container in the fridge to store fruit scraps and when I have enough, I make a syrup. They’re easy to make and they great gifts. I’ve taken inspiration from one of my favourite cookbooks https://cornersmith.com.au/products/use-it-all It’s a fabulous handbook with practical recipes for efficient, affordable sustainable cooking, with a focus on using the entire fruit or vegetable, thereby minimising food waste. So, before you toss your fruit scraps into the compost, boil them them up with sugar and water and additional flavours of your choice to make a delicious fruit syrup.

Mango and ginger go well together. Blood orange is delicious with vanilla or ginger. Lemon, lime  and pineapple go beautifully with lemon myrtle or mint. Or, you can use a mix of fruits – lemon and lime, pear and apple, orange and mango. They make refreshing cordials as well as good mixers for spirits such as gin and vodka. If you like,  reduce them further to make a concentrated syrup for ice cream or cake. Here’s the recipe for the lime and coconut drizzle cake: https://atamandastable.com.au/lime-and-coconut-drizzle-cake/

What’s your favourite fruit syrup?

Best wishes,

Amanda

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Print Recipe

Fancy Fruit Syrups

Fruit scraps boiled with herbs, spices, sugar and water make delicoius fruit syrups for cordials, drink mixers or ice cream toppings.

Prep Time10 minutes mins

Cook Time30 minutes mins

Servings: 3 litres

Author: Amanda Lawson

Ingredients

Mango Skin and Ginger Syrup

• 2 mangoes, skin and stone flesh already eaten
• 2 L water
• 2 cups white sugar
• 1 large knob of ginger, sliced I leave the skin on

Blood Orange and Vanilla Syrup

• 8 blood oranges already juiced, or flesh eaten
• 2 L water
• 2 cups white sugar
• 1 vanilla pod, halved lengthways & seed scraped out substitute with 1 tbsp vanilla bean paste

Lemon and Lemon Myrtle Syrup

• 8 lemon skins already juiced
• 2 L water
• 2 cups white sugar
• 1 tbsp ground lemon myrtle leaves

Instructions

• For each syrup, add the fruit, sugar, water and additional flavouring to a large saucepan.
• Bring to boil, turn down the heat a little, then continue to cook for about 30 minutes until the liquid has reduced by half. The longer it cooks, the thicker the syrup will be.
• When cool enough to handle, strain the syrup through a sieve and discard the fruit scraps and flavourings.
• Pour the syrup into a clean glass bottle. When the syrup has reached room temperature, store in the fridge for up to a month.