YUZU SYRUP (Or other citrus)

Sans Souci

Homesteading on 25 acres in Tasmania Australia

Neville Chun, NZ

Fresh Yuzu (or citrus) peel & juice

White sugar

Slice fresh Yuzu (citrus) & keep the juice;

Cut the peel into strips making sure to remove fleshy bits & white pith;

Weigh the peel & juice;

Weigh out same amount of sugar;

Place peel, juice & sugar into a jar with a fitted lid & shake together to distribute the sugar;

Try to use a jar to just fit the mixture (not too much air space at the top - less air space the better).

Leave at ambient room temp for 4 days, shaking lightly or stirring the contents once a day. The natural yeasts from the yuzu skin will kickstart light fermentation.

After 4 days, put the jar into the fridge & let the ingredients meld together into an aromatic delicious yuzu syrup.

Leave in fridge for 3 to 4 months to mature.

Then you can use the yuzu cha syrup to make a beautiful hot tea or cold drink, stir into ice cream, topping for a Pavolva, etc.

The peel will be soft & is delicious to eat also. You could have also added the juice to the mixture, but you drank it :).

**Don't put any seeds or membrane into the mixture***

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