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 fruit which matures early January and is about the size of an orange but it’s shape is between an orange and a big lemon and it’s colour looks more like an orange.
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 some of it was placed in ice cubes and freezed to be used in caked and the remaining was used to make 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.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
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)