Bergamots can be found in Greece, Cyprus, Italy, and other Mediterranean countries. Bergamot originated in Asia and is a small tree with long, oval green leaves with white flowers, which blossom during the spring. The bergamot bears a small round fruit and it is like a big lemon but has an orange colour.
The fruit is not edible but an essential oil is extracted from the aromatic peel of this sour fruit and is used to flavour confectionery. We also make marmalade with its peel as well as liqueur. Your can also use its zest in cakes and cookies. The spoon sweet is ideal for eating it as it is or on top of tarts or creams. When the spoon sweet is eaten the syrup is ideal for wetting sponges, or lady fingers, to use as a base for desserts.
I did not want the bergamot zest to be wasted so I turned it into a bergamot liqueur.
You can follow the same procedure as for the orange liqueur I made recently.
Other citrus spoon sweets you can make with the same procedure are oranges, bitter oranges, grapefruits, lemons or limes.
Glyko Bergamonto (Bergamot spoon sweet)
Ingredients:
Makes: about 21 pieces 7 x 3 or 28 smaller 7 x 4
- 7 bergamots
- 1.200 grams sugar*
- 1 lemon, only the juice
- 1 ½ cups of water
- Juice of 1/2 a lemon for the final procedure
Directions:
- Wash the bergamots, wipe them and using in kitchen scrub pad and scrub until the outer part becomes bright yellow. If you like you can use what you have grated and follow the instruction of my orange liqueur and you can make a bergamot liqueur.
- Once you have scrubbed all the bergamots. Cut a small piece off the top and the bottom and the rest you score with a sharp knife into three or four equal parts. Using the tip of the knife, gently remove the skin and discard the inner part as it is not edible. From the skin you must now remove as much white pith from the bergamot peels as possible.
- Thread a large larding needle about 10 – 12 inches long and make a knot at the end. Take each peel and then roll it as tight as you can and with the needle pass them into the thread as tight as you can. If you like there is an easier way to hold the rolled peel with a tooth pick.
- If you have chosen to put them on a thread tie a knot at the end so that they will hold together.
- Then place them in a big sauce pan or bowl and cover them with water. As they will float put a plate on top of them so that it will hold them in the water.
- Bergamots are very bitter so this procedure must be follow so as to take as much of the bitterness away. If you like them to have some bitterness skip one day.
- Same Day: Bring to boiling point only for 2 – 3 minutes.
- Day 1: Empty water and add fresh water. Boil for 2 – 3 minutes.
- Day 2: Same procedure (skip one day if you want it to be a little bitter)
- Day 3: Same procedure
- Day 4: Same procedure, only boil for 6 – 7 minutes.
- On the last day after the boiling procedure immediately empty hot water, add fresh cold water and the lemon juice. Put them again to boil for 10 minutes. Remove from heat and leave them in the hot water until it becomes cold. Drain them and remove the thread carefully. Try and remove from each one of them any excess water and put into the pot again. Add the sugar and the water. Leave it for half an hour and then let it boil. Lower heat to medium and boil for fifteen minutes. Remove from heat and leave it until the following day.
- The last day place again on heat, bring to a boil, then lower to a simmer and cover with the lid slightly ajar. Simmer, stirring and skimming occasionally, for about an hour, or until the liquid is clear and syrupy. Finally add the other lemon juice, stir and leave it to cool completely.
- Place in clean jars with a lid.
Note: * It is best to weigh the peels and place the same amount of sugar.
Today I had leftover phyllo and made pischies but this time instead of bathing them in a sugar/water syrup I just added a spoonful of the bergamot syrup on top of each pischia and it was far better as the phyllo stayed crunchy outside and the aromatic syrup made it a heavenly sweet.
If you liked this see other relevant posts:
Glyko Kerassi (Cherry Spoon Sweet)
Glyko Karpouzi (Water Melon)
Glyko Nerantzi (Bitter oranges)
Glyko Vyssino (Sour cherries)
Glyko Karydaki (green immature walnuts)
Glyko Kydoni me amygdala (Quince with almonds)
Glyko Kydoni me kastana (Quince with chestnuts)
Glyko Milo (Apples)
also
About Spoon sweets
How can we tell if the syrup is ready?
How to fix spoon sweets
Tags: bergamot, citrus, Jams and preserves, Spoon Sweets
Wonderful on all accounts Ivy. It seemed that when I was in Greece we were often given spoon sweets at the end of a meal, or fresh fruit (it was cherry season at the time), or sometimes flowers. I have some Citron I purchased on Naxos…but your liqueur of the household would be delicious I am sure of it
Thanks for an interesting post Ivy – I had never heard of a bergamot before.
Thanks Val, the two jars of bergamot have disappeared in no time. I have merely saved two pieces for my son who is coming back from Australia tomorrow.
The liqueur, I have been making good use of it both in sweet and savory dishes which I have not yet posted.
The liqueur by itself is a dynamite, very aromatic but too strong for me as I rarely drink alcohol.
Cakelaw, likewise my brother who lives in Australia has never heard of it before.
Well! I’ve learned something today. I’ve never heard of bergamot. Too bad you can’t eat the fruit.
How wonderful to make your own flavored liquor. I wish I could have some. I’m feeling stressed out right now.
I’m also ignorant about Bergamot. Maybe I heart about it to make infussions with its seeds, is that possible?
Thanks Ivy for englightening me in the liquors making. Maybe one day I prepare my own too!!!
Hi Emiline, these fruit liqueurs are very good and you can make them with the fruits that have a strong aroma.
Nuria I don’t know anything about what can be made with its seeds but I am surprised you don’t know it in Spain because I was under the impression that this fruit is a cross between Lemon and the Valencia orange.
I’m sure no Bergamots exist in Canada but what are they called in Greek?
It’s called Bergamont or or Bergamonto.
Hi Ivy, I did hear of bergamot oil when I visited an herbal shop and it recommended to be added with Aloe Vera for skin irritations!?!?
But a great informative post Ivy that I have learnt so very much here – thank you!
Rosie x
Thanks Rosie. I just learned a few more things reading wiki and just read that it is used in half of womens’ perfumes.
I never heard of it but I wish I could try it!!!
I’ve heard of bergamot as a flavoring for tea, but never as a spoon sweet! I have a friend who will love to see this.
jess
Now that’s one fruit I’ve never seen at the farmers’ market. Perhaps a little research in Greece is in order.
These fruits are sooo interesting. WE’ve heard of them, but have yet to see them. Another thing we’ve learned from you! Can’t wait to learn more!
Pixie, this is the nice thing about blogging, we get to learn some new things.
Jess, thanks for passing by. I’ve heard about tea as well. Hope your friend likes this.
Susan, even here in Greece I haven’t seen it for many years, so a few weeks ago when I saw it I bought it and now feel sorry that I did not buy much more.
Thanks a lot white on rice couple, you have so many interesting things on your site and must make time to read them.
So interesting to learn more about bergamot! One of my favorite fragrances. Thanks, too, for the memory of spoon sweets in Greece!
One of my favourites as well.
What an interesting post. I remember hearing this word before, but truly I had no idea what a bergamot was. I can tell you’re very creative in the kitchen by how you’ve used it.
Also, what a beautiful place you’re living in. I was there for three days once and fell in love with the entire country of Greece, but I loved seeing the historical sights in Athens.
spoon sweets really intrigue me.
they’re such a simple, genius idea but not many people seem to eat them outside the middle east/mediterranean.
i would love to make this, but where to find bergamots in sydney (australia)??? i will have to keep a look out!
I have never come across bergamots (except in Earl Grey tea) and found this a fascinating post. THank you
Ola Ivy,
May I know where I can find this fruit in Athens? When is the best season? I was in Athens few months before learning of your blog…
Hi Pixen. This is a winter fruit. I don’t know exactly when but I found it sometime end of January – beginning of February and never seen it since.
[...] Bergamot Spoon Sweet [...]
[...] Kerassi (Cherry Spoon Sweet) Glyko Karpouzi (Water Melon) Glyko Nerantzi (Bitter oranges) Glyko Bergamonto (Bergamot) Glyko Vyssino (Sour cherries) Glyko Karydaki (green immature walnuts) Glyko Kydoni me amygdala [...]
[...] Kerassi (Cherry Spoon Sweet) Glyko Karpouzi (Water Melon) Glyko Nerantzi (Bitter oranges) Glyko Bergamonto (Bergamot) Glyko Vyssino (Sour cherries) Glyko Karydaki (green immature walnuts) Glyko Kydoni me amygdala [...]
[...] Kerassi (Cherry Spoon Sweet) Glyko Karpouzi (Water Melon) Glyko Nerantzi (Bitter oranges) Glyko Bergamonto (Bergamot) Glyko Karydaki (green immature walnuts) Glyko Kydoni me amygdala (Quince with almonds) Glyko Kydoni [...]
[...] cup bergamot syrup (or make your own syrup and use it whenever you need [...]
[...] cup bergamot syrup (or make your own syrup and use it whenever you need [...]
[...] I was not ready for it yet. Eventually I decided to prepare a lemon spoon sweet, as I did with the bergamot a few months ago and I started cutting the lemon peels the same way. I wasn’t lucky as the [...]
[...] Kerassi (Cherry Spoon Sweet) Glyko Karpouzi (Water Melon) Glyko Nerantzi (Bitter oranges) Glyko Bergamonto (Bergamot) Glyko Vyssino (Sour cherries) Glyko Karydaki (green immature walnuts) Glyko Kydoni me amygdala [...]