Homemade Kumquat Syrup
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!
Yield: 12 oz
- 2 cups Kumquat
- 4 tbsp Sugar
- 1 cup Rock Sugar / Palm Sugar
- 2 cups 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.
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!
- 4 shots of Gin
- ½ cup of Kumquat Syrup
- 1 cup of Ice
- 1 Can of Soda Water