Fancy Fruit Syrups
Fruit scraps boiled with herbs, spices, sugar and water make delicoius fruit syrups for cordials, drink mixers or ice cream toppings.
Servings: 3 litres
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.