1 c White granulated sugar
1/2 c Water
Sugar syrup is used to make homemade liqueurs. To make, the ratio is 1 part sugar to 2 parts water. Boil together for about 5 minutes at a full boil and be sure the sugar is dissolved. The syrup >>MUST<< be cool BEFORE adding the alcohol mixture as heat evaporates the alcohol. PROPORTIONS: One cup syrup plus three cups 80 proof vodka equals 60 proof liqueur. Two cups syrup plus three cups 80 proof vodka equals 48 proof liqueur. If a 100 proof vodka is used, increase the sugar syrup by 1/8 cup. For a "creme de" liqueur, double the amount of syrup called for in the recipe. The greater the amount added, the lower the alcoholic content. Sugar syrup should be adjusted to personal preference and to the outcome of the liqueur's taste since variation can occur. See recipes for the following Liqueurs: Banana, Blueberry, Cherry, Cranberry, Orange, Papaya, Pear, Peach, Apricot, Raspberry, Plum, Pineapple, Chocolate, Hazlenut, Irish Cream, Coconut, Coffee, Orange and Coffee Bean Cordial, Almond, Almond Tasty, Tea, Vanilla Cream, Vanilla Pecan, Ginger, Licorice, Cimmamon, Peppermint, Spicy Herbal. NOTE: Health food stores will have the best selection for many of the ingredients. Frozen, canned or dry fruits may be used BUT flavors will often not be as full. Herbs, nuts, and extracts may be added and/or substituted in recipes creating an endless variety of combinations. Try a few basic recipes before experimenting to develop a feel for proportions. Liqueurs should mature as indicated in the recipe before drinking. Storing tends to round out the taste and flavor. Be sure to keep a record of ingredients, amounts, time aged, etc. for troubleshooting and to assure you can repeat the recipe. Batches may vary for a variety of reasons, such as the freshness of fruit, aging time, etc. TIPS/INFO: ~ Herb and spice flavorings are very potent so begin with a small amount - 1/4 teaspoon to 2 teaspoons
~ Nuts and herbs MUST be crushed or broken to release full flavor ~ Be sure to scrape off all the white rind on orange or lemon peels or a bitter taste will result ~ Blot peels on paper towels to dry off oils and water ~ Ripeness of fruit can affect the final outcome of taste ~ If too weak, add more flavoring and resteep or try 1/4 teaspoon extract ~ To sweeten, the ratio is approximately 1 ounce to 4 ounces ~ If sour or bitter, add more sugar syrup ~ If too sweet, add a bit of lemom and resteep for a week ~ To thicken, add glycerine (1 or 2 teaspoons per quart) which is available at most drugstores and winemaking shops ~ Strain and then filter liqueur once it has aged. To strain, first use a regular strainer and then restrain the fruits and nuts. Squeeze out as much juice as possible. FINALLY, filter the strained juice to achieve a clean finsihed product. Place a coffee filter or a paper filter in a funnel and pour juice slowly, stirring to prevent clogging. Replace filter as required and repeat process if any residue is apparent.
How To make Sugar Syrup's Videos
How to make sugar syrup | Sanjeev Kapoor Khazana
Sugar syrup comes in handy when there's any festival or occasion at home. You can prepare your favourite batch of mithais instantly if you have sugar syrup ready. Save time and make rich festive treats quickly.
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1 week of making blueberry syrup the long slow way
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5 x Essential syrups for making cocktails
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I've compiled a list of some of the essential cocktail syrups for making many classic and modern cocktails. The measurements and recipes below are purposely created so you can whip up a small 250mL batch of cocktail syrup(s) for your next mixing session. Most recipes you'll find online and in cocktail books seem to detail how to make bar-like quantities of syrup that you simply won't be able to finish before it spoils - we've made it a little easier.
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WHAT DRINKS CAN I MAKE WITH THESE COCKTAIL SYRUPS?
RASPBERRY
Clover Club -
Knickerbocker -
Florodora -
MINT
Mojito -
Mint Julep -
Whiskey Smash -
Southside -
GINGER
Dark & Stormy -
Moscow Mule -
Penicillin -
Florodora -
Spicy Mojito
HONEY
Bees Knees -
Gold Rush -
Penicillin -
SIMPLE SYRUP (1:1)
Simple syrup doesn't take long to make, even on the stove top. If you are in a mad rush to get sipping on a daiquiri, you can simply combine sugar and water in a bottle and shake. It will take a little bit of shaking but the sugar will incorporate and if you use hot water, it will work even quicker. The advantage of creating a simple syrup this way is the fact that it saves a little time and you don't need a stove top.
Why wouldn't I always use this method you ask? Well, the boiling of the simple syrup actually breaks down the sucrose (sugar) into two different molecules, fructose and glucose which creates a slightly sweeter syrup. The key reason I like to create my syrup on the stove top though is to extend it's shelf life.
Creates 250mL of Simple Syrup:
- 150g Water (we prefer to weigh the ingredients)
- 150g White Sugar
Bring to the boil for the sugar to dissolve.
RASPBERRY SYRUP
Raspberries are a soft fruit so it isn't necessary to heat them on a stove top (unless you would like to increase the shelf life of your syrup). Simply add one punnet of raspberries to your simple syrup, muddle, steep and strain.
Creates 250mL of Raspberry Syrup:
- 250mL Simple Syrup (1:1)
- 125g Raspberries (1 x punnet)
Combine the two ingredients and muddle the raspberries. Leave in the fridge overnight before straining out the raspberries, leaving a bright and rich tasting syrup.
MINT SYRUP
Mint, like other soft herbs, are best incorporated by steeping within a 1:1 simple syrup. The steeping time will vary dependent on the temperature of the syrup (if it just came off the stove) and how much mint you use. We recommend steeping it for at least a few hours or overnight in the fridge.
Creates 250mL of Mint Syrup:
- 250mL Simple Syrup (1:1)
- 20+ Mint Leaves
Combine the two ingredients. Steep overnight before straining out the mint.
GINGER SYRUP
Ginger syrup is a great way to incorporate some spice and aromatics into a drink. This syrup takes a little more time then the ones listed above but is still relatively easy to make. If you have a juicer then you are all set as you can simply extract the juice, add sugar and heat it on the stove. As per the video, we ran through using a blender (which is more common for most households to have).
You can use young ginger for fresher, vibrant and aromatic level of spice. Old ginger will create more heat in your syrup.
Creates 250mL+ of Ginger Syrup:
- 250mL Simple Syrup
- 100g Fresh Ginger
Blend the ginger (add a little water or simple syrup to help break it down). Combine the simple syrup and blended ginger to the stove top. Bring to the boil. Let cool before straining out the ginger (using a strainer, cheese cloth, etc.).
HONEY SYRUP (3:1)
Ever tried adding honey to a cocktail? It does work out too well. As the honey hits the ice or cold liquid, it hardens and doesn't incorporate within the drink. The solution? A little dilution prior to mixing.
Creates 200mL of Honey Syrup:
150mL Honey
50mL Warm Water
Combine honey and warm water. Stir to combine.
Music by Julian Avila - Inspired:
How to Make Simple Syrup | Black Tie Kitchen
Don't waste your money!!! You DON'T need to buy simple syrup because it's super easy to make at home - it's literally two ingredients and can be made in under 10 minutes! Use it in cocktails, coffee, lemonade, or cakes. Super simple; simple syrup
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INGREDIENTS:
- water
- sugar
Give it a try and let me know down below what you use simple syrup for!
#cocktails #baressentials #simplesyrup
Homemade Brown Sugar Syrup | Simple Brown Sugar Syrup Recipe | Homemade Syrup | Homestead Living
Hey Homestead tribe! Let’s make homemade brown syrup for your homemade pancakes! This has been a staple for generations in our family, and we would love to share it with you! This recipe only calls for brown sugar and water, but don’t let the simplicity fool you, its packed with flavor! (Especially if you use homemade brown sugar!) Perfect for Pancakes and Waffles!! You can also use this brown sugar syrup in your coffee for a delicious way to start your day! Enjoy!!
Recipe:
*2 cups Brown Sugar
*1 cup Water
*1 tsp vanilla (optional)
Directions:
In a small pot, combine brown sugar and water. Under low heat, stir constantly until sugar is fully dissolved. Remove from heat and let cool for 5 minutes. Use right away or let cool and store in an airtight container for up to 3 weeks in the fridge.
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#simplesyrup #brownsugar #molasses #syrup #coffeeathome #waffles #easyrecipe #simpleingredients #makefromscratch #homesteadkitchen #selfreliant #makeyourownfood #homesteadlife #selfreliance #simplerecipe #selfsufficient #countryliving #homesteader #homestead #makeyourown #homesteadlifestyle #homesteadersofamerica
Simple Sugar Syrup Recipe for Cake | Simple Syrup for pastries, cocktails | Cocktail Syrup
Simple Sugar Syrup Recipe | Simple Syrup for pastries, cocktails, kunafa
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