TIP OF THE DAY: How To Make Simple Syrup, An Easy Recipe
 [1] This cocktail (recipe below) uses homemade lemon-vanilla simple syrup (photo © Nielsen-Massey).
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Granulated sugar does not dissolve easily in cold beverages. That’s why simple syrup (also called baker’s sugar, bar syrup, caster sugar, sugar syrup, or gomme, the French word for gum) is used to add sweetness to drinks such as cocktails, iced tea, iced coffee, and lemonade.
Over the last decade, flavored simple syrups have become popular with mixologists. In addition to sweetness, they’re also used to add an extra layer of flavor to drinks. There are lots of flavored simple syrups on the market (photos #4 and #5). In addition to common flavors—blood orange, lavender, mint, pomegranate, raspberry—you can find cardamom, peach basil, pineapple jalapeño cilantro, saffron and tamarind. Most people buy a bottle of premade simple syrup (also available in sugar-free.) Others simply make their own—not only because it’s easy and so much less expensive, but because they can create special flavors—everything from ghost chile to strawberry rose. It couldn’t be easier: Just bring equal parts of water and sugar to a boil and simmer, then add any flavorings. You can even make agave or honey simple syrup by replacing the sugar. Below: > The easy recipe for simple syrup. > Cocktail recipe: Lemon Lime Raspberry Twist. > Use simple syrup to sweeten any beverage. > Use simple syrup to sweeten foods. > The year’s 7 sweetener holidays. Elsewhere on The Nibble: > The history of simple syrup. > The different types of sugars, syrups and other sweeteners: a photo glossary. Ingredients 1. BRING the water to a boil. Dissolve the sugar into the boiling water, stirring constantly until dissolved completely. (Do not allow the syrup to boil for too long or it will be too thick.) 2. ADD the optional flavor once the sugar is fully dissolved. To infuse fresh herbs (basil, mint, rosemary), simmer them in the hot water for 20 minutes and remove before adding the sugar. 3. REMOVE the pan from the heat. Allow to cool completely and thicken. 4. STORE in an airtight container in the fridge for up to six months. NOTE: If you infuse your syrup with fresh ingredients like fruits or herbs, the shelf life is reduced to about 1–2 weeks. Adding a small amount of high-proof neutral spirit to the finished syrup, e.g. an ounce of vodka, can extend its shelf life by several weeks. For spring, try this Lemon Lime raspberry Twist cocktail (photo above). The recipe from Nielsen-Massey, using their Pure Lemon and Tahitian Vanilla extracts. If you like heat, add some jalapeño slices as garnish. Ingredients For ½ Cup Lemon-Vanilla Simple Syrup 1. MAKE the syrup. Combine the water, sugar and lemon extract in a small saucepan; stir to combine. Bring to a boil, then reduce the heat and simmer until the syrup reduces, about 10-15 minutes. 2. REMOVE from the heat. After the syrup has cooled, add the vanilla extract and stir to combine. Refrigerate the syrup in an airtight container in the fridge. 3. MUDDLE in a cocktail shaker the fresh raspberries, lime juice and simple syrup. Add vodka and sparkling water; shake and strain into an ice-filled rocks glass. Drop the lime twist and frozen raspberries into glass. Top with a freshly squeezed orange wedge. |
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 [6] So easy to make, so useful in cold drinks (Abacus Photo). WAYS TO USE SIMPLE SYRUP IN BEVERAGES The are quite a few sweeteners in the U.S. alone: agave, coconut sugar/palm sugar/jaggery, corn syrup, date syrup, golden syrup, honey, maple syrup, monkfruit, rice syrup, molasses, saccharine, sorghum syrup, stevia, sugar, and more (check out our Sugar & Syrup Glossary). Yet, while there are plenty of holidays for foods that use these sweeteners (National Sugar Cookie Day, e.g.), there is very little celebration of the sweeteners themselves. †Yes, they’re both on the same time. CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM. |
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