Category Archives: Syrups and Jams

Sugar Syrup

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You can buy sugar syrup but why when it is so easy? Also, adding infusions just takes it up a notch!  I always keep a squeeze bottle in the fridge, works great for cocktails, lemonade and iced tea (just be careful with the infusions)

Ingredients:
  • 2 parts sugar
  • 1 part water

Infusions (optional)

  • Ginger
  • Mint
  • Cinnamon
  • Chillies
Preparation:
  1. put two parts sugar in a pot
  2. add one part water (and infusions if wanted)
  3. bring to a light boil stirring constantly
  4. let cool completely and strain optional infusions if necessary

This will keep for several weeks to a month in the fridge so I use 250ml water and 500g sugar to make my batches

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Buddy’s Fresh Fruit Syrup

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This is how I make fruit syrup, I make it either fine (strain out the seeds) or original, depending on what fruits I use and whether or not the seeds impact the flavour or not

Servings: Makes about 4 cups
Cooking Time: 90 minutes
Preheat Oven: Not Applicable
Ingredients:

 

  • 5 cups fresh fruit
  • 3 cups water
  • 1 cup sugar
  • 1 lemon
Instructions:

 

  1. Zest and chop one lemon peel. Then juice the lemon, and set both zest and juice aside.
  2. Place fruit and 1 cup of the water in a medium pot. Using a potato masher, crush the berries.
  3. Over medium-high heat, bring the berries and water to a boil, then lower the temperature to medium-low. Simmer berries for 15 minutes, stirring occasionally. They will darken considerably.
  4. Remove pot from heat and ladle berries into a fine sieve set over a heat-proof bowl or measuring cup.
  5. Wash out your pot, then add the remaining 2 cups of water, lemon peel (not juice yet), and the sugar. Bring to a boil and boil rapidly for about 15 minutes until the mixture thickens (or reaches 107°C | 225°F).
  6. Add fresh fruit juice and 2 tablespoons lemon juice and stir to combine. Boil another minute or two. Remove from heat and allow to cool.
  7. Use a hand mixer (I use a Kenwood Wizard) to mulch the syrup into the consistency I want – heavy for smooth or light for natural
  8. Using a funnel, pour syrup into clean jars. Top with lid and store in the refrigerator for up to six months.

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