Citron syrup for Cedrata

Cedrata is a non-alcoholic Italian sparkling soft drink made from the citron fruit ("cedro" in Italian). It has a distinctive, intense fragrance and a sweet-and-sour citrus flavour.

Citron syrup for Cedrata

the pulp of 2 citrons
sugar
water

Weigh the pulp and add to it an equal amount of sugar. I had 1kg of pulp and I added 1 kg of sugar. Let sit overnight to macerate. The next day, pour it into a saucepan and add the equal amount of water (for example, my pulp weighed 1kg, I added 1kg of sugar and 1l of water). One simply reduces or increases the amounts accordingly. The weight of the pulp is the guide.

The pulp macerating in the sugar

Bring to the boil and let it simmer for 10 minutes. Allow to cool completely and then strain, squeezing the pulp to get more out of it, into a bottle or a jar. Discard the leftover pulp.

To make cedrata, pour some citron syrup into a glass and top up with sparkling water to taste. Optional: Add ice or mint leaves.

Because the fruit will have a different flavour/bitterness depending on how mature it is, it is best to go by taste when you first prepare this drink. A good ratio is 1 part citron syrup to 2 parts sparkling water but one can adjust it to ones taste.

Other Citron Recipes

Citron Preserve
Candied Citron Peel
Cedrello - Citron Liqueur

Insalata Di Cedro - Citron Salad

Cedrello

When I researched the different ways one can use the citron, I discovered that one can use every part of the fruit and not waste anything. After peeling the skin of the citron, one can use the pith to make citron preserve or citron salad. The peel can be used to make cedrello, the citron version of limoncello and the inside flesh can be used to make citron syrup for making cedrata.

I decided that my citron celebration would not be complete without a bottle or two of cedrello.

Cedrello

Ingredients:

3 to 4 large citrons
1 (750 ml) bottle vodka

For the simple syrup:

2 cups sugar
2 cups of water

Wash the organic citrons and pat them dry.

Pour the vodka into a large glass jar. Carefully zest the citrons with a zester or vegetable peeler so there is no white pith on the peel. Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and will spoil your liquor. Add the lemon zest directly to the jar as it is zested.

Cover the jar and let it sit at room temperature for at least 2 weeks and up to forty days in a cool dark place. The longer it rests, the better the taste will be.

In a large saucepan, combine the sugar and water. Cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding it to the vodka mixture. Strain the mixture, discarding the citron zest. Once the syrup is cool pour it into the jar with the vodka. At this stage you can add the simple syrup gradually to the citron infusion to adjust the cedrello to your taste. Allow to rest for another ten to forty days.

After the liquor has rested for the second time, pour into bottles. The cedrello is best chilled before drinking.

On the left is a classic cedrello and on the right a cedrello martini

Although I was very careful in removing the zest of the citrons the result had a bitter undertone. Next time, I will use a zester instead of a vegetable peeler to see if it impacts the flavour of the cedrello. It is a nice aromatic aperitif and will make an interesting mixer for cocktails.

Other Citron Recipes

Citron Preserve
Candied Citron Peel
Cedrata - Citron Syrup

Insalata Di Cedro - Citron Salad