Bergamot Syrup

• BERGAMOT SIMPLE SYRUP

INGREDIENTS:
- 1 part Bergamot Juice
- 1 part Sugar


• BITTER BERGAMOT RICH SYRUP

INGREDIENTS:
- 1 part Bergamots
- 1 part Sugar

PREPARATION (BERGAMOT SIMPLE SYRUP):

• Juice the bergamots.
• Weigh the amount of juice you have got.
• Add the amount of sugar equal to the weight of the juice.
• Heat the mixture on the stove (bring the liquid to a very light simmer and remove from heat).*
• Pour the syrup into a sterilized container.

* For more accuracy you can try and combine the room temperature or slightly heated juice and sugar. This way you will not lose juice to evaporation, but the shelf life of the syrup will be shorter. In my experience for home purposes heated syrup with longer shelf life is a preferance.

PREPARATION (BITTER BERGAMOT RICH SYRUP):

• Peel the bergamots and save the peel.
• Remove as much pith from the fruits as possible.
• Slice the fruit into one inch pieces.
• Weight the amount of peel and fruit you have.
• Combine sliced fruit and peel in a sealable container and cover with an equal weight of sugar.
• Let it rest for 2-5 days stirring occasionally to help sugar dissolve.
• Once sugar has dissolved strain out the fruit from the syrup.
• Pour the syrup into a sterilized container.
• Alternatively for extended shelf life heat the syrup before bottling it.