Sirop de Citron Deux

March 25, 2010

The results of the Sirop de Citron experiment:

Trial #1

1 lemon : 200 g sugar : generous 3/4 oz water

Thinly slice the lemon and macerate with sugar for 2-3 days, then bring the mixture to a simmer, strain, and add water.

Yield per large lemon:  approximately 7 oz

Consistency:  similar to a 2:1 simple syrup

Tartness/sweetness:  slightly more sweet than tart

Bitterness:  definite bitter tone

Strength:  on the weak side

Other flavor notes:  light, fresh taste, but overwhelmed by the bitterness from the lemon pith

Trial #2

1 lemon : 133 g sugar

Thinly slice the lemon and macerate with sugar for 3-4 days, then boil the mixture for 5 minutes, strain.

Yield per large lemon:  approximately 2.25 oz

Consistency:  very syrupy while still warm – will not be usable for drinks in this state

Tartness/sweetness:  sweet, slightly tart

Bitterness:  very bitter

Strength:  strong

Other flavor notes:  tastes cooked

After adding 1/2 oz water to correct the consistency, the strength is dramatically reduced and the sweetness stands out a bit more.

Trial #3

1 lemon : 94 g sugar : 31 mL water

Peel the lemon, combine with sugar and water and boil mixture for 5 minutes.  Add the juice from the lemon, then macerate for several days and strain.

Yield per large lemon:  approximately 5 oz

Consistency:  more watery than syrupy

Tartness/sweetness:  very tart, hint of sweetness

Bitterness:  none

Strength:  very strong

Other flavor notes:  definite cooked taste, reminds me of my grandmother’s lemon meringue pie filling

As a whole, I feel that the first trial is probably the most useful for cocktails, however, I think I would be more inclined to try the following next time to get a stronger, slightly less bitter syrup:

1 lemon + peel and juice of 1 lemon : 5.5 oz sugar : 1 oz water

Thinly slice lemon and macerate with sugar for 3 days, stirring daily.  Boil lemon peel in water and juice for 3 minutes, add macerated mixture and bring to simmer.  Strain.

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One Response to “Sirop de Citron Deux”

  1. Anna Says:

    I tried the combined method, but it wasn’t what I was looking for. After some experimentation, I came up with the following:
    1 meyer lemon : 1 medium standard lemon : 1 1/4 c sugar, macerated for 3 days, then heated to a simmer.
    I think this is the way I will continue to make it.


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