This Sugar Syrup Recipe for Liqueurs is Perfect!
GETTING THE right sugar syrup recipe can make all the difference when you’re making your liqueur from the Global Flavours Liqueur Essences range.
“Everyone knows how to make a basic sugar syrup,” says Global Flavours spirit essences tastemeister, Keith Emms.
“You just add water to 370 grams of white sugar until it reaches 500ml, then hit it with the blender,” says Keith.
“Remember, never try to dissolve your sugar by heating up the water,” says Keith.
“The only way to dissolve sugar in water is by agitation, not heating.”
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If you have a hand blender, throw a kilo of white sugar in and add water until it’s about 30 mm or 40 mm above the sugar, and hit it with the blender.
Add sugar or water until it clears with just a few grains of siugar in the bottom.
Then pour it into a jar or bottle and that becomes your sugar syrup stock, ready for any time you want to make up a liqueur.
This way, you have the advantage of knowing your sugar syrup is always consistent.
Melon Midori, Black or White Sambucca, Espresso or Calypso Coconut All Yours Right Here!
Sometimes when you’re making a liqueur, a little more finesse is required.
“For a little more flavour, replace the white sugar with Raspadura sugar or even coconut nectar from a health food store,” says Keith.
“And if you want to cut the carbs, replace the sugar with NatVia, from most supermarkets.
“It’s made from Stevia, but it’s as sweet as sugar and has no after taste.”
Keith also has a few customisations tailored to each Global Flavours liqueur.
“For Melon Midori, use melon juice or pineapple juice instead of water,” he says.
“For Espresso, replace the water with cold black coffee, and for Calypso Coconut, use coconut cream instead of water.”
For Black or White Sambucca, you might like to use less sugar syrup to let the sambucca flavour work its way into your drink, so you enjoy it more!
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Until next time… Happy Distilling!
Cheers
