Fiori di Sicilia-Inspired Syrup
Prep time: 
Cook time: 
Total time: 
Yield: 2½ to 3 cups (600 to 700 ml) of syrup
 
Ingredients
  • 2 medium-large organic lemons (you will need the peel and juice from both)
  • 1½ cups (355 ml) water, plus more as necessary
  • 4 cups (800 g) sugar
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon orange blossom water
  • ¼ teaspoon pure vanilla extract
Instructions
  1. Use a vegetable peeler to remove the yellow peel from both lemons, being careful not to get as little of the white pith as possible. Slice the peel into very thin strips (you should have about 1½ oz or ¼ cup tightly packed).
  2. Juice both lemons and strain the juice through a fine mesh sieve into a 2 cup-capacity measuring cup (you should have about ½ cup juice).
  3. Add the sliced lemon zest and 1½ cups water to a medium-sized saucepan; bring to a boil over medium heat, then cover the saucepan, turn heat down to simmer, and cook 15 minutes.
  4. Pour the hot lemon zest water and the zest into the measuring cup with the lemon juice. Add enough water so it measures 2 cups.
  5. Pour the lemon/water mixture back into the saucepan and add the sugar; bring to a boil over medium heat without stirring (you can give the pan an occasional swirl to help the sugar dissolve).
  6. Turn the heat down slightly so that it’s still boiling vigorously, but doesn’t boil over. Cook until it starts to thicken, about 6 to 10 minutes, watching closely and adjusting the heat as necessary so it doesn’t boil over (it will thicken more as it cools).
  7. Turn off the heat and stir in the vanilla bean paste, orange blossom water, and vanilla extract.
  8. Pour into lidded glass jars; cool to room temperature, then store in the fridge for 1 month or even longer.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/fiori-di-sicilia-inspired-syrup/