Mandarin Syrup
10 servings
20 minutes
Mandarin syrup is the sunny essence of winter citrus fruits captured in a thick, aromatic sweetness. Its history traces back to European culinary traditions where fruit syrups served not only as dessert additions but also as a way to preserve seasonal flavors. The flavor base is the brightness of mandarins highlighted by caramel notes of cooked sugar. This syrup perfectly complements morning pancakes, waffles, or ice cream, adding freshness and richness. It can be used in cocktails or desserts to add a touch of exoticism. The key is the balance of sweetness and citrus tartness that makes it versatile and delightful in any culinary application.
1
Extract juice from tangerines and strain through cheesecloth.
- Mandarins: 3 pieces
2
Pour into a thick-bottomed saucepan and add sugar.
- Sugar: 8 tablespoons
3
Simmer until slightly thickened (about halfway) over low heat. Taste for sweetness; if needed, add sugar and cook until dissolved. If you added too much sugar or overcooked it, you can add a little water, bring to a boil, and remove from heat.
- Sugar: 8 tablespoons
- Water: to taste
4
Serve cooled with desserts, pancakes, or blinis.
