Simple Syrup
A simple syrup recipe that can be modified with different sugar types, resulting in a better syrup for its desired food | cocktail application.
Servings Prep Time
5cup 5minute
Servings Prep Time
5cup 5minute
  • 4cup waterfiltered if the flavor isn’t clean
  • 2cup sugarsee below for ideas | flavors that will infuse into the final syrup
Simple Syrup Directions:
  1. In a medium-size pot, bring the water and sugar to a boil. Whisk until the sugar is dissolved and boil for 3 minutes on high heat. Remove from the burner and chill. This can be made in advance and will keep in the refrigerator for up to three weeks.
Sugar Variations:
  1. This simple syrup can also be made with other varieties of sugar, introducing different flavor elements to the syrup, and in return, to the final flavor of the Paletas. The more unrefined the sugar, the more caramel and toffee undertones will be expressed, enhancing the crystal malt characters of certain beer styles. Try using jaggery (palm sugar), piloncillo (Mexican cone sugar), demerara, “sugar in the raw,” muscovado or turbinado sugars to enhance the syrup.
Liquid Sugar Considerations:
  1. Honey, maple syrup, molasses, treacle, D-45 Belgian Candi Syrup | D-90 Belgian Candi Syrup | D-180 Belgian Candi Syrup, agave syrup and golden syrup can all be used—just reduce the water amount by a half-cup to compensate for the residual moisture in the liquid sugar.

Executive Chef: Sean Z. Paxton

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