Flavoured syrups

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Somnophore
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Flavoured syrups

Post: # 251696Post Somnophore
Thu Jan 12, 2012 9:45 pm

Seems to be the fashion to have flavoured syrups on puddings/ in cocktails/ in coffee etc, I have just made two experimental batches, one a simple vanilla syrup which is nice, the other using dried wild fennel seeds i foraged last year. The fennel one is basically an aniseed syrup almost exactly like aniseed balls. Very nice.

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Thomzo
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Re: Flavoured syrups

Post: # 251699Post Thomzo
Thu Jan 12, 2012 10:00 pm

Sounds very nice and a good alternative to cream or custard. Do you have a recipe please?

Zoe
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Somnophore
Jerry - Bit higher than newbie
Jerry - Bit higher than newbie
Posts: 46
Joined: Mon Jan 02, 2012 9:55 pm
latitude: 53 14 N
longitude: 02 30 W
Location: Chester, UK

Re: Flavoured syrups

Post: # 251701Post Somnophore
Thu Jan 12, 2012 10:50 pm

It's just depends how light or heavy a syrup you want, I did around 500g sugar to 900ml water, heat to simmering point and leave 5-10 mins stirring occasionally until all sugar is dissolved and syrup is clear.

Removed from heat, pour syrup into heatproof jug or jar, add your flavouring, I pounded the fennel seed in a pestle and motar before adding, and with vanilla just cut two vanilla pods in half.

Leave for 12-24 hours, strain through muslin or a clean tea towel.

Should keep ok for a long time depending on how much sugar you use, a very light syrup might have a short shell life, a heavier sugar syrup should be fine for ages.

You could always add some liquer if you wanted an alcoholic flavoured syrup for cocktails.

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wabbit955
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Re: Flavoured syrups

Post: # 251836Post wabbit955
Sun Jan 15, 2012 11:17 pm

i make syrups all the time from what ever i got to hand
from fruits wild berries and herb and spices
as long as you got 500gms of sugar to 1 litre of what ever liqulid you using and boil for a couple of minute it alway keeps from one year to the next
if you want a heavy syrup alway good to add some glocouse as it will stop it crytalizing
Darn that Wabbit

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