Homemade Kumquat Syrup (4 Ingredients)
Whether you want to enjoy a warm cup of Kumquat Tea in the morning or a fun, refreshing Kumquat Cocktail with Gin or Whiskey on the weekend, this Kumquat Syrup will be your go-to this winter! Sweet, slightly tangy, and highly fragrant citrus Kumquat Syrup is perfect to have in your fridge at all times. Kumquat Syrup is easy to make with a few simple ingredients; this also makes an excellent gift for Valentine’s day coming up!
If you are unfamiliar with Kumquat, it is a citrus fruit that resembles a tiny orange. Kumquat has an extremely strong citrusy fragrant, and on its own, it is sour and tangy. The skin is slightly sweet and often used in teas, syrups, and drinks in asain cuisine. Because of how acidic it is, Kumquat balances out perfectly with honey and rock sugar, which also helps extend Kumquant’s shelf life.
Kumquat season is from November to March, making it a perfect winter syrup. I love having it in the morning with hot water or green tea since Kumquat is high in vitamin C and vitamin A. To extend my Kumquat Syrup’s shelf life, I always make sure to scrub with baking soda and water, thoroughly pat dry the skin, and remove all the seeds. It is also important to use sterilized jars and distilled water as well. Kumquat Syrup will last in the fridge for up to 1.5 months, but I bet you will want to drink it every day once you make it!
Ingredients (12oz Jar)
2 Cups of Kumquat
4 tbsp of White Sugar
1 cup of Rock Sugar or Palm Sugar
2 Cups of Water
Kumquat Cocktail:
- 4 shots of Gin
- ½ cup of Kumquat Syrup
- 1 cup of Ice
- 1 Can of Soda Water
- Prepare the Kumquat by scrubbing the skin with baking soda and rinsing it clean with water. Pat fry the Kumquat with a paper towel and make sure everything is dry before proceeding.
- Slice the Kumquat in half and remove the seeds as well as the stems.
- Sprinkle 4 tbsp of White Sugar on top of the sliced Kumquat and let it rest for 30 minutes
- In a pan, add in the Kumquat and rock sugar. Turn the heat up to medium and mix till sugar has fully dissolved. Let it simmer for 10-15 minutes, making sure to keep stirring to prevent the sugar from burning.
- After 15 minutes, the kumquat should be slightly see-through, turn the heat down to low, and carefully pour in 2 cups of water. Mix well and let it simmer for another 5 minutes.
- Turn the heat off and once the syrup has cooled down, pour it in a jar, wait for it to cool down before storing it in the fridge completely.
Homemade Kumquat Syrup
By Tiffy Cooks
Ingredients
- 2 cups Kumquat
- 4 tbsp Sugar
- 1 cup Rock Sugar / Palm Sugar
- 2 cups Water
Instructions
- Prepare the Kumquat by scrubbing the skin with baking soda and rinsing it clean with water. Pat fry the Kumquat with a paper towel and make sure everything is dry before proceeding.
- Slice the Kumquat in half and remove the seeds as well as the stems.
- Sprinkle 4 tbsp of White Sugar on top of the sliced Kumquat and let it rest for 30 minutes
- In a pan, add in the Kumquat and rock sugar. Turn the heat up to medium and mix till sugar has fully dissolved. Let it simmer for 10-15 minutes, making sure to keep stirring to prevent the sugar from burning.
- After 15 minutes, the kumquat should be slightly see-through, turn the heat down to low, and carefully pour in 2 cups of water. Mix well and let it simmer for another 5 minutes.
- Turn the heat off and once the syrup has cooled down, pour it in a jar, wait for it to cool down before storing it in the fridge completely.
Notes
- 4 shots of Gin
- ½ cup of Kumquat Syrup
- 1 cup of Ice
- 1 Can of Soda Water
