Beverage
|Dubrovnik Neretva County
Citrus syrup - Citrusni sirup
Variants
Ingredients
2 oranges, 2 lemons, zest of one orange, 150 ml water, 1–2 tablespoons erythritol, stevia, or honey (to taste)
Preparation
Juice the oranges and lemons. Pour the juice into a small pot and add the water. Simmer gently for about 15 minutes. Add sweetener according to taste. For a thicker syrup texture, add pectin or cornstarch.
As an alternative, carob (rogač), which naturally contains high amounts of pectin, can be reduced to achieve thickness.
Traditional herbal syrup recipes, like those for sage or mint, often use a 1:1 sugar-to- water ratio. Sugar in these recipes serves multiple purposes: flavor, preservation, and syrup texture. Flavor can be replaced by honey or other sweeteners, and shelf life can be partially maintained with citric acid. Syrup texture might be achieved by adding pectin or other thickeners.
Experiment with cornstarch (1 teaspoon per 400 ml liquid) and get a similar result.
Ingredients
3 oranges, 2 lemons, zest of one orange, 150 ml water, 1–2 tablespoons erythritol, stevia, or honey (to taste).
Preparation
Juice the oranges and lemons. Pour the juice into a small pot and add the water. Simmer gently for about 15 minutes. Add sweetener according to taste. For a thicker syrup texture, add pectin or cornstarch.
As an alternative, carob (rogač), which naturally contains high amounts of pectin, can be reduced to achieve thickness.
Traditional herbal syrup recipes, like those for sage or mint, often use a 1:1 sugar-to- water ratio. Sugar in these recipes serves multiple purposes: flavor, preservation, and syrup texture. Flavor can be replaced by honey or other sweeteners, and shelf life can be partially maintained with citric acid. Syrup texture might be achieved by adding pectin or other thickeners.
Experiment with cornstarch (1 teaspoon per 400 ml liquid) and get a similar result.
Ingredients
4 oranges, 2 lemons, zest of one orange, 150 ml water, 1–2 tablespoons erythritol, stevia, or honey (to taste).
Preparation
Juice the oranges and lemons. Pour the juice into a small pot and add the water. Simmer gently for about 15 minutes. Add sweetener according to taste. For a thicker syrup texture, add pectin or cornstarch.
As an alternative, carob (rogač), which naturally contains high amounts of pectin, can be reduced to achieve thickness.
Traditional herbal syrup recipes, like those for sage or mint, often use a 1:1 sugar-to- water ratio. Sugar in these recipes serves multiple purposes: flavor, preservation, and syrup texture. Flavor can be replaced by honey or other sweeteners, and shelf life can be partially maintained with citric acid. Syrup texture might be achieved by adding pectin or other thickeners.
Experiment with cornstarch (1 teaspoon per 400 ml liquid) and get a similar result.
Ingredients
5 oranges, 2 lemons, zest of one orange, 150 ml water, 1–2 tablespoons erythritol, stevia, or honey (to taste).
Preparation
Juice the oranges and lemons. Pour the juice into a small pot and add the water. Simmer gently for about 15 minutes. Add sweetener according to taste. For a thicker syrup texture, add pectin or cornstarch.
As an alternative, carob (rogač), which naturally contains high amounts of pectin, can be reduced to achieve thickness.
Traditional herbal syrup recipes, like those for sage or mint, often use a 1:1 sugar-to- water ratio. Sugar in these recipes serves multiple purposes: flavor, preservation, and syrup texture. Flavor can be replaced by honey or other sweeteners, and shelf life can be partially maintained with citric acid. Syrup texture might be achieved by adding pectin or other thickeners.
Experiment with cornstarch (1 teaspoon per 400 ml liquid) and get a similar result.
Ingredients
6 oranges, 2 lemons, zest of one orange, 150 ml water, 1–2 tablespoons erythritol, stevia, or honey (to taste).
Preparation
Juice the oranges and lemons. Pour the juice into a small pot and add the water. Simmer gently for about 15 minutes. Add sweetener according to taste. For a thicker syrup texture, add pectin or cornstarch.
As an alternative, carob (rogač), which naturally contains high amounts of pectin, can be reduced to achieve thickness.
Traditional herbal syrup recipes, like those for sage or mint, often use a 1:1 sugar-to- water ratio. Sugar in these recipes serves multiple purposes: flavor, preservation, and syrup texture. Flavor can be replaced by honey or other sweeteners, and shelf life can be partially maintained with citric acid. Syrup texture might be achieved by adding pectin or other thickeners.
Experiment with cornstarch (1 teaspoon per 400 ml liquid) and get a similar result.
