Recipes for Making Simple Syrup

[Bushman]

In one of my liqueur books it has a section dedicated to Simple Syrup recipes. Not having seen a thread dedicated to simple syrup but being a part of making alcohol drinks I thought it would be a nice idea to have members share simple syrup recipes on this thread. I will start by listing my favorite from the book “HOMEMADE Liqueurs and Infused Spirits” and other drink sources I have found.

Simple Syrup
Makes 3 cups
2-1/4 cups water
2-1/4 cups granulated cane sugar
Mix water and sugar in a saucepan until sugar is completed moistened. Bring to a boil over medium high heat. Stir make sure the sugar is completely dissolved. Remove from head and let cool. Refrigerate for up to 3 months.

Brown Simple Syrup
Makes 3 cups
2-1/4 cups water
2-1/4 cups brown sugar
Mix water and sugar in a saucepan until sugar is completed moistened. Bring to a boil over medium high heat. Stir make sure the sugar is completely dissolved. Remove from head and let cool. Refrigerate for up to 3 months.

Vanilla Simple Syrup
1/2 cup sugar
1/3 cup water
1 vanilla bean, seeds scraped
1/2 teaspoon pure vanilla extract
Combine the sugar, water, scraped vanilla beans, whole bean and extract in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar. I usually don’t remove the vanilla pod and just leave it in for flavor. You can remove it if you wish.

Almond Simple Syrup
1/2 cup sugar
1/3 cup water
1 teaspoon pure almond extract
Combine the sugar, water and extract in a small saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for 1 to 2 minutes. Let cool completely before storing in a jar.

Caramel Simple Syrup
Makes 2 cups
1 cup granulated cane sugar
2 cups Simple Syrup
1/4 to 1/2 cup boiling water
Heat the sugar in a small saucepan over medium high heat until it begins to melt and brown at the edges. Stir with a wooden spoon until sugar becomes lumpy. Keep stirring and within a few minutes it will turn a deep orange-amber and become completely fluid.
Carefully pour in the simple syrup. Mixture should bubble and steam violently. The caramel iced sugar in the pan will solidify. Keep stirring until most of the solid caramel melts into the liquid.
Pour through a mesh strainer into a heat-resistant measuring cup.
Add enough of the boiling water to make 2 cups and stir briefly. Refrigerate in a sealed container. Use within 3 months.

Creamy Simple Syrup
Makes about 3 cups
1 cup heavy cream
1 cup granulated cane sugar
1 (14 ounce) can sweetened condensed milk
Combine the cream and sugar in a heavy saucepan. Bring to a gentle boil over medium heat stirring frequently. Especially as it approaches a boil.
Remove from heat and stir in the condensed milk. Pour into a clean jar, seal and refrigerate. Use within 2 weeks.

Brown Cow Simple Syrup
Makes about 3 cups
1 cup heavy cream
1 cup dark brown sugar
1/4 cup dark roasted coffee beans (coarsely cracked)
1/4 cup cacao nibs
1 (14 ounce) can sweetened condensed milk
Combine the cream, sugar, coffee, and cacao nibs in a heavy saucepan. Bring to a gentle boil over medium heat stirring frequently especially as it approaches a boil.
Remove from heat and let steep for 10 minutes.
Strain through a fine mesh strainer into a clean jar, stir in the condensed milk. Store in a sealed container in the refrigerator. Use within 2 weeks.

Coconut Cream Simple Syrup
Makes about 3 cups
2 (14 ounce) cans coconut milk
2 cups granulated cane sugar
Combine the coconut milk and sugar in a heavy saucepan. Bring to a gentle boil over medium heat stirring frequently especially as it approaches a boil.
Remove from heat and cool to room temperature stirring occasionally. Pour into a clean jar, seal and refrigerate. Use within 2 weeks.