{"id":25020,"date":"2021-03-10T13:24:03","date_gmt":"2021-03-10T21:24:03","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=25020"},"modified":"2026-02-11T15:26:08","modified_gmt":"2026-02-11T23:26:08","slug":"bergamot-orange-syrup","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/bergamot-orange-syrup\/","title":{"rendered":"Bergamot Orange Syrup"},"content":{"rendered":"\n

Bergamot orange is a gorgeous winter fruit<\/a>, bright as the sun, with a striking punch of acidity underpinned notes of flowers and black pepper. Its complexity means that it brings big flavor to whatever you happen to make, and this simple bergamot orange syrup <\/strong>is one of the easiest ways to both use and preserve the fruit.<\/em><\/p>\n\n\n\n

\"Bergamot<\/figure>\n\n\n\n

What is it?<\/h2>\n\n\n\n

Bergamot orange syrup is a simple syrup made with sugar and bergamot oranges - a type of citrus fruit with a notably sour flesh and a deeply fragrant, floral aroma. It hits the tongue with the striking acidity of a lemon, but finishes on a more elusive note of flowers. Botanists believe it's a natural cross between bitter oranges and lemons.<\/p>\n\n\n\n

Like other citrus fruits, it's rich in various antioxidants, such as hesperidin, which is strongly anti-inflammatory (1) and supports the nerves (2). Bergamot orange in particular supports cellular health, the heart, and metabolic health (3). <\/p>\n\n\n\n

Essential oils gives the fruit its distinct flavor, and those naturally occurring oils also make their way to this syrup giving it a sweet pepperiness and touch of orange flower. These same essential oils are used in aromatherapy to ease feelings of anxiety and stress (4). <\/p>\n\n\n\n

What's in it?<\/h2>\n\n\n\n

To make the syrup you'll need fresh bergamot oranges, which are in season in late winter and early spring. To that, you'll add a small amount of water and about a cup of sugar. Sugar both sweetens the syrup and helps to preserve the bergamot juice, but you can also use honey as an alternative.<\/p>\n\n\n\n

In this recipe, we'll use the whole fruit (including the rind). It's easier to make, and lends a subtle bitter note to the syrup - increasing the complexity of the flavor and compounding its medicinal benefits.<\/p>\n\n\n\n

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