Candied Kumquat Whiskey Sours – a delicious recipe with kumquats, sugar, water, lemon, bourbon, prosecco. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Halve the kumquats and remove any large, onerous seeds. Set aside in a large bowl.
2
Prepare a simple syrup, enough to cover the fruit. Add the sugar and water to a large pot, bring to a boil, and then reduce to a simmer until the sugar has completely dissolved.
3
Transfer the halved kumquats the the pot and bring to a boil once again. Reduce the heat and simmer for about 20 minutes, or until the fruit is soft and candied. Your kitchen should smell absolutely glorious.
4
Let cool completely. Pour the roasted kumquat syrup into a blender, puree, and ladle into canning jars.
5
Combine equal parts kumquat syrup and bourbon in a drink mixer. Add ice and the juice of half a lemon. Shake until mixed. Pour into glasses until they're 3/4 the way full.
6
Top each drink with prosecco and serve. Add a sprig of mint or an extra rind as a garnish. You'll have extra kumquat syrup; store in the freezer until a hot summer day, and pull it out to impress your friends at a park picnic.
588
kcal
Calories
153
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 1/1 pounds kumquats, 3 cups sugar, 3 cups water, 1 juice of 1 lemon, and more.
Yes, Candied Kumquat Whiskey Sours falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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