To make a citrus syrup: Slice a ripe, clean piece of fruit thinly, prying out all seeds. Layer the slices in a clean jar with sugar, leaving (loosely covered) on the counter for about 5 days, stirring daily. Once enough syrup has formed, transfer to the fridge.
Add boiling water to the syrup for a delicious, therapeutic tea.
The high molasses content of sucanat yields a gloriously dark Meyer lemon syrup.
Photo by Juliana Sohn
Calamondins infused in bourbon.
Candied citrus (and citruz zest) makes delightful cake toppings, cocktail garnishes, and pretty gifts.
Candied yuzu peels are attractively laid out in a paper basket for easy grabbing.
Preserving citrus in sea salt or kosher salt lends a delicious flavor to citrus recipes.
Instructions: To preserve a lemon in salt, cut it into quarters (you can leave them attached, or not). Place in a bowl with 2 tablespoons of salt and massage well. Transfer the lemon to a clean jar, pack with more salt, cover with a lid and leave at room temperature for at least a month.
An ideal way to use and preserve citrus is to make marmalade, good not just on toast but on cakes and even in savory sauces and marinades.
The secret to good marmalade to soak the sliced fruit overnight. Use the soaking water when the marmalade cooks; it is loaded with pectin, which makes the marmalade set perfectly.