Yuzu is a citrus fruit native to East Asia, particularly Japan, Korea, and China. It has a unique flavor that is a cross between lemon and lime, with a tart and aromatic taste. The fruit is often used in Japanese cuisine, both for its zest and juice. Yuzu is popular in dishes like sauces, dressings, and marinades, and it’s also used in sweets, teas, and cocktails. The zest is highly valued for its fragrant, zesty aroma. Recently, yuzu has gained international popularity and can be found in many food products worldwide. I bought a lot of small yuzu fruits and decided to make a simple yuzu syrup to preserve them and enjoy the flavor for a long time.

Ingredients( 1L):

500g Yuzu
500g Rock sugar

Directions:

1. Take out the yuzu hull.

2. Cut yuzu into half and squeeze the juice from them.

3. Thinly slice the yuzu peel.

4. Strain the juice.

5. Add layers of yuzu peel, rock sugar and yuzu juice in a glass container.

6. Tighten the lid and wait for 1 week.

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Note : This recipe was first submitted in Dec 11, 2019and resubmitted in Mar 14, 2025 to reflect recipe revisions and additional photos.