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Garnish Tutorials

Flavoured Syrups

September 23, 2018 BY One Drink A Day

Making syrups at home is very simple. There are so many flavour combinations you can create.

The first thing you need to make (or buy) is simple syrup. Traditionally simple syrup is made by heating equal parts of sugar and water in a sauce pan until the sugar has dissolved. Once you have simple syrup you can add ingredients such as herbs, spices, fruits, etc to create a flavoured syrup.

Gently simmering simple syrup with ingredients is probably the most common method when making flavoured syrups. This method is particularly great when an ingredient has a mild taste or if you require the syrup ASAP. However  I’ve found that using heat can change the taste of the syrup. This is why I tend to use the infusion method. The down fall is that it takes a few hours (minimum).

Strawberry and black pepper. It sounds strange but it’s not.

Star anise, cloves, pimento (all spice) and orange peel.

Tea bags are such an easy way to infuse flavour. This one here is a butterfly pea flower tea.

Hibiscus tea

Pear and rosemary. Chop up your fruits into small pieces to allow for more surface area contact with the simple syrup.

For flower syrups I make a flower water first (if I can be bothered) then combine it with the simple syrup.

I know this sounds weird but the purple pansy flowers create a green solution which turns to a pink colour in the presence of acid. CLICKHERE if you don’t believe it.

Flower water + simple syrup. Obviously the flower water will dilute the syrup so just be mindful of this when using it in a recipe.

Sometimes I just use the syrup from canned fruits.

Cucumber and lychee syrup

Fresh passion fruit and orange juice (equal parts simple syrup). Like the flower syrup this one will be less sweet due to dilution.

Leave your syrups in the fridge to infuse for as long as you require. The time depends on how strong you want the flavours to be.

Simple syrup can be stored for a few months in the fridge (as long as the storage container is sterile) but I’m not too certain when you start adding fresh ingredients to the mix. I make my syrups a day or so before I require them so shelf life has never been an issue for me.

Made some gin and sodas (syrup + soda water).

 

 

 

 

 

 

 

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