Easy Yuzu Simple Syrup

filling a glass container with yuzu simple syrup.

This homemade yuzu syrup is sweet, tart, and super easy to make for cocktails, mocktails, teas, or even to top cheesecake.

5 from 4 votes

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Course: Drinks

Cuisine: Korean

Cook Time: 5

Resting Time: 30

Total Time: 35

Calories: 403kcal

Author: Max

Ingredients

½ cup sugar or other granulated sweetener
½ cup filtered water
¼ cup yuzu concentrate alt. 3 tablespoons fresh yuzu juice

Instructions

Put the water and sugar into a small pot over medium heat, and stir it constantly with a spatula until the sugar has dissolved (less than a minute).
Then let it heat until just starting to simmer, set a timer for three minutes of simmering, and turn off the heat when the timer goes off. Immediately pour in the yuzu juice concentrate and stir well, then let it get to room temperature on a cool burner (about 30 minutes). Don't cover it or the syrup will end up too thin; the cooling time also lets more of the water evaporate out.
Once cooled, pour your yuzu simple syrup into a glass jar, close the jar and store it in the fridge for up to 2 weeks or the freezer for up to 6 months. Makes ¾ cup of syrup.

Notes

Can I use yuzu puree?: though I haven't tried it myself, you should be able to use slightly more frozen yuzu puree (or slightly more fresh puree) than the concentrate called for in the recipe. Just be sure to strain it afterwards to remove the pulp, and let me know in the comments how it turns out.

Using Fresh Fruit: if using fresh yuzu fruit juice, I recommend using slightly less than the called-for yuzu concentrate, and keeping the very outside part of the peels to candy or keep in the syrup as garnishes.

Crystalizing: to avoid causing the syrup to crystalize after a bit of time in the fridge, be sure not to stir the mixture once the sugar is fully dissolved and it begins bubbling. However, the acidity from the yuzu fruit juice should actually help with this.

Nutrition