How to make it
5 steps. Take it one step at a time.
Wash the citrons thoroughly
Wash the citrons thoroughly. Using a vegetable peeler or fine zester, remove the bright yellow zest, being careful to avoid the bitter white pith.
Combine the 250ml water and 200g sugar
In a small saucepan, combine the 250ml (1 cup) water and 200g (1 cup) sugar. Bring to a gentle boil over medium heat, stirring until the sugar is completely dissolved.
5 minRemove the syrup from the heat
Remove the syrup from the heat and add the citron zest. Cover the pot and let it steep at room temperature for at least 12 hours (overnight is best) to infuse the oils.
12 hrStrain the syrup through a fine-mesh sieve
Strain the syrup through a fine-mesh sieve into a clean glass bottle or jar, discarding the zest. This is your Cedrata concentrate.
To serve, pour about 1 part citron syrup
To serve, pour about 1 part citron syrup to 3 parts chilled sparkling water into a glass with ice. Stir gently and enjoy.
A little kitchen wisdom
If you cannot find fresh citron (Cedro), you can use large organic lemons, though the flavor profile will be slightly sharper. Ensure the citrons are organic as you are using the zest.
