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Journal

How To Make Syrups

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
  • Refrigerate

Vanilla 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
  • Refrigerate

Salted 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.

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