Finger Limes ·

Finger Lime Syrup

How to Make Finger Lime Syrup

How to make Finger Lime Syrup at home

Finger Lime Syrup is a vibrant, zesty creation made from one of Australia’s most unique native fruits. Finger limes—often called citrus caviar thanks to their tiny pearl-like vesicles—burst with tangy flavour that translates beautifully into a refreshing homemade syrup.

If you’ve ever wondered how to make finger lime syrup, you’ll be surprised how simple it is. With just a few ingredients, you’ll have a versatile syrup for cocktails, mocktails, desserts, and even weekend pancakes. It captures the natural citrusy zing of finger limes so you can enjoy that seasonal freshness year-round.

A bottle of homemade finger lime syrup with fresh finger limes (citrus caviar) on a board

Whether you’re a bartender adding an Australian native twist to your drinks menu or a home cook experimenting with new flavours, this finger lime syrup is a must-try. It’s quick, reliable and showcases the best of our native produce.

Ingredients

1 cup finger lime pearls (scooped from approx. 10–12 fresh finger limes)
1 cup caster sugar
1 cup water
1 tsp lemon juice (optional, for brightness)

Yield: About 350–400 ml

Total time: ~15 minutes

Dietary: Gluten-free, vegan

Difficulty: Easy

Method

Prepare the finger limes: Slice lengthways and gently scoop or squeeze out the caviar-like pearls. Set aside.
Make the sugar syrup: Combine sugar and water in a small saucepan over medium heat, stirring until sugar fully dissolves.
Infuse with finger limes: Add the pearls (and any juice). Reduce heat to low and simmer for 5 minutes to infuse.
Optional strain: For a smooth syrup, strain through a fine mesh sieve into a clean jar or bottle; or leave some pearls in for bursts of texture.
Cool & store: Cool completely, then transfer to a sterilised bottle. Refrigerate for up to 2 weeks.

Tip: For a thicker, more “cordial-like” finish, simmer 2–3 minutes longer. For a lighter, brighter profile, add the lemon juice right at the end, off the heat.