Sirop-de-Citron

One ingredient I’ve kind of put off making is Sirop-de-Citron.

Not because it is particularly or challenging to manufacture, but mostly because I have a bottle of Monin Lemon Syrup I’ve barely put a dent in.

However, I’ve never really been thrilled with the drinks I’ve made with the Monin Syrup.

Clayton's Kola Tonic.

With the recent arrival of Clayton’s Kola Tonic, an ingredient commonly combined with Sirop-de-Citron, it seemed like a good opportunity to revisit. Plus, it’s Lemon season.

Source recipes:

La Cuisine de Jardin

Pause Cuisine

Sirop-de-Citron

Ingredients:

5 Lemons
1kg Natural Sugar
Water

Method: Slice lemons, (note deadly ceramic Mandolin in foreground and cut resistant glove in background,) toss with sugar and place in a clean container.

Let stand for 2-3 days.

Add mixture to a sauce pan and bring to a simmer.

Strain through cheesecloth.

If you desire, save now candied peel, dehydrate and store in a sealed container.

Strain into clean 750ml bottle, fill with water.  Refrigerate, (though with this much sugar to liquid, I really doubt much is going to happen here,) and serve with soda water or where Sirop-de-Citron is called for.

Comparing the Monin and home-made, it is really apparent the Monin syrup has been pumped up with Ascorbic Acid.  It is pretty extreme in it’s lemon flavor.  The home made is more natural tasting, though with a bit of a bitter after taste from the inclusion of the pith in maceration.  For those very picky about bitterness, I did find some fancy pants, pastry chef type recipes which zest the lemon peel, juice the lemons, and use this to create the syrup.  Personally, I don’t mind the bitter after taste, and hope it lends some zip to drinks like the Big Boy, Clayton’s, Filmograph, Marvel, Pink Baby, and Re-Vigorator.