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Twin Cities Citrus
Kitchen Recipes

Remember, your recipe is YOURS! We recommend adjusting these recipes to your own sweetness and personal preference.
 

For an easy-to-print PDF of these recipes, please email grayducksyrupco@gmail.com

Lemon-Basil Roasted Vegetable Glaze
 

Bright, savory, and perfect for potatoes, carrots, asparagus, or Brussels sprouts.
 

Ingredients:

  • 2 tbsp Twin Cities Citrus Syrup

  • 1 tbsp olive oil

  • 1 tsp Dijon mustard

  • Pinch of salt & pepper

  • 4 cups chopped vegetables
     

Instructions:

  1. Preheat oven to 400°F.

  2. Whisk syrup, olive oil, Dijon, salt, and pepper.

  3. Toss with vegetables until evenly coated.

  4. Spread on a baking sheet and roast 20–30 minutes, stirring halfway.

  5. Optional: Drizzle an extra teaspoon of syrup before serving.

Lemon-Basil Chicken Skillet
 
A citrus-herb pan sauce you'll want to pour on everything.

Ingredients:

  • 3 tbsp Twin Cities Citrus Syrup

  • 2 tbsp butter

  • 1 tbsp lemon juice

  • 1 clove garlic, minced

  • Cooked chicken breast or thighs
     

Instructions:

  1. In a skillet over medium heat, melt butter.

  2. Add garlic and sauté 1 minute.

  3. Stir in Triple Cities Citrus Syrup and lemon juice.

  4. Simmer until slightly thickened.

  5. Add cooked chicken and coat in sauce.

  6. Serve with rice, potatoes, or veggies.

Golden Citrus Vinaigrette
 
Perfect for salads, grain bowls, chicken, or roasted veggies.
 
Ingredients:

  • 2 tbsp Gopher Gold Syrup

  • 2 tbsp olive oil

  • 1 tbsp apple cider vinegar

  • 1 tsp lemon juice

  • Pinch of salt

  • Optional: ½ tsp Dijon mustard
     

Instructions:

  1. Whisk together syrup, vinegar, lemon juice, and salt (plus Dijon if using).

  2. Stream in olive oil while whisking to emulsify.

  3. Toss with greens, berries, goat cheese, nuts, quinoa, or roasted vegetables.

Twin Cities Citrus Drizzle for Fruit & Desserts
 

Amazing on berries, yogurt, pound cake, cheesecake, pancakes, or ice cream.
 

Ingredients:

  • 2 tbsp Twin Cities Citrus Syrup

  • 1 tsp water

  • Optional: zest of ½ lemon

  • Optional: 1–2 tbsp crushed fresh berries (strawberries, raspberries, blueberries, etc.)
     

Instructions:

  1. Warm Twin Cities Citrus Syrup and water in a small saucepan until smooth and pourable.

  2. Add lemon zest for an extra bright finish, if using.

  3. For a berry-forward version: stir in 1–2 tablespoons of crushed fresh berries and warm gently until just combined.

  4. Drizzle over fruit, yogurt bowls, pound cake, pancakes, ice cream, or other desserts.

Basil Citrus Butter
 

Perfect for toast, roasted vegetables, seafood, pasta, or fresh corn.
 

Ingredients:

  • 4 tbsp softened butter

  • 1–2 tbsp Twin Cities Citrus Syrup

  • Pinch of salt

  • Optional: finely chopped fresh basil
     

Instructions:

  1. Combine butter, syrup, and salt in a small bowl.

  2. Add basil if desired.

  3. Mix until smooth and creamy.

  4. Chill until firm and spread on anything you love.

Lemon-Basil Grilled Shrimp (or Tofu) Marinade
 

Bright, summery, and incredibly flavorful.
 

Ingredients:

  • 3 tbsp Twin Cities Citrus Syrup

  • 1 tbsp olive oil

  • 1 tsp soy sauce

  • 1 tsp lime juice

  • ½ tsp black pepper

  • 1 lb shrimp (or tofu cubes)
     

Instructions:

  1. Whisk syrup, oil, soy sauce, lime juice, and pepper.

  2. Toss shrimp/tofu in the marinade until coated.

  3. Let sit 15–20 minutes for shrimp, 30–60 minutes for tofu.

  4. Skewer and grill 2–3 minutes per side (shrimp) or until lightly charred (tofu).

  5. Brush with extra marinade while cooking for more flavor.

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