By Lyre's Spirit Co 9th Jun 2020 How To Make Syrups Sugar Syrup (Simple Syrup) 2 cups water 500 gr caster sugar Add water to a small pot on the stovetop. Bring to a boil and add sugar. Lower heat and let simmer until sugar is dissolved. Cool before bottling in a sealed container RefrigerateVanilla Syrup 2 cups water 500 gr caster sugar 1 – 2 tsp vanilla essence Add water to a small pot on the stovetop Bring to a boil and add sugar Lower heat and let simmer until sugar is dissolved Cool, add vanilla and taste before bottling in a sealed container RefrigerateSalted Caramel Syrup 1 ½ cups caster sugar 3 cups water divided (1 ½ cups each) 2 tsp vanilla extract ½ tsp sea salt In a small saucepan over medium/high heat, add sugar and 1 ½ cups water Stir to dissolve sugar and stir occasionally until it comes to a rolling boil Stop stirring, let the syrup continue to boil at a rolling pace until it boils down and begins to turn an amber colour. This could take 20-30 minutes When the syrup is almost done, heat remaining water in a kettle As soon as syrup turns caramel colour, remove from heat Very slowly add the hot water and stir. If the syrup begins to harden, just add a bit of heat and continue to stir until it all dissolves then remove from heat Finally, add the vanilla and sea salt and stir until the salt dissolves Let the syrup cool for about 30 minutes on the stovetop Cool before bottling in a sealed container Refrigerate NB: Syrups are available from speciality hospitality stores and online retailers.