From the page: Sweet tangerine that goes a long way
Idea 2
Tangerine syrup for desserts
Citrus fruit syrups have roots in French pastry-making and in Brazilian grandmothers' desserts, who soaked simple cakes to restore moisture and flavor. It works by simple physics: sugar heated with the juice becomes a concentrated syrup that captures the aromatic oils of the peel — which is why tangerine syrup is far more fragrant than that of other fruits.
What you need
- Juice of 6 to 8 tangerines (about 2 cups)
- 1 cup of sugar
- Peel of 1 tangerine (only the colored part, in strips)
- Cloves or a cinnamon stick (optional)
- A small pot
- A bottle or glass jar with a lid
How to make it
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1
Squeeze the tangerines and strain the juice to remove pulp and seeds, ensuring a clear, beautiful syrup.
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2
Bring the juice, sugar, and peel strips to low heat, stirring only until the sugar dissolves — stirring after it boils can make the syrup crystallize.
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3
Let it simmer gently for 10 to 15 minutes, until reduced and slightly thickened, like a thin ice cream syrup.
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4
Turn off the heat, add the clove or cinnamon if desired, and let the peels rest in the syrup for 10 minutes to release aroma.
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5
Strain into a clean glass bottle and let cool before closing.
Finishing touches
Drizzle over cakes, pancakes, yogurts, fresh cheeses, and even drinks with sparkling water. In the fridge, the syrup keeps for about two weeks — and the caramelized peel bits left at the bottom are a treat on their own.
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