Sugar Syrup For Light Or Dark Spirits Pete Evans Recipes
SIMPLE SUGAR SYRUP
Steps:
- Bring water and sugar to a boil and boil until sugar is dissolved. Cool to room temperature and transfer to a jar. Store in a cool pantry or refrigerate.
WHITE CHOCOLATE MARTINI - PETE EVANS
This is from the Pete Evans cookbook, My Party. You will need to also make Marbled Chocolate Shards ( Recipe #460300 ) and Sugar Syrup ( Recipe #460301 ) for this cocktail!
Provided by Sara 76
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place all the ingredients in a shaker over ice.
- Shake and then strain into a martini glass and garnish with the marbled chocolate.
Nutrition Facts : Calories 98.2, Sodium 0.4
BARTENDER'S SUGAR SYRUP
Cocktails and other drinks often list sugar syrup as an ingredient, so having just found a recipe for a yummy sounding cocktail I rushed out to buy some. Of course you can never find an ingredient when you are particularly looking for it and yes, you've guessed it, there was a large gap in the shelf where the sugar syrup should have been! So on my return home I surfed the Internet and found a website called in-the-spirit.co.uk Lo and behold, they had a recipe for making sugar syrup, and here it is.
Provided by Mrs B
Categories Beverages
Time 5m
Yield 60 ml
Number Of Ingredients 2
Steps:
- Put 4 tablespoons of water and 4 tablespoons of caster sugar into a small saucepan and stir over a low heat until the sugar has dissolved.
- Bring to the boil, then continue to boil without stirring, for 1-2 minutes.
- Cool then refrigerate in a covered container and keep for no longer than 2 weeks.
HAZELNUT SUGAR SYRUP
I just love a hint of hazelnut in my coffee, and the grocers never carry hazelnut syrup when I need it. I adapted this from a basic recipe at CDKitcheon's web site and loaded it here for safekeeping. Some pharmacists recommended adding 1 to 2 teaspoons of corn syrup to help keep the consistency of the simple syrup smooth for storage, although the addition of spirits prolongs the shelf life indefinitely according to the International Cocktail Database. To use Splenda, use 2 parts granulated Splenda to 1 part water for a concentrated simple syrup.
Provided by KateL
Categories Sauces
Time 17m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 3
Steps:
- In a saucepan with a tight fitting lid, combine the sugar and water. Bring to a rolling boil, stirring constantly. Cover immediately, remove from the heat and cool completely.
- Transfer simple syrup to a measuring cup and stir in the extract or liqueur. If the syrup has evaporated slightly, add enough water to equal 1 cup syrup. If multiplying this base for a larger quantity, add water to equal the appropriate amount.
Nutrition Facts : Calories 50.6, Sodium 1.1, Carbohydrate 10.1, Sugar 10.1
SUGAR SYRUP
Make our easy sugar syrup with just two ingredients and two steps, then use it for a variety of cocktails. Store in the fridge for future party drinks
Provided by Miriam Nice
Time 10m
Yield Makes approximately 400ml
Number Of Ingredients 2
Steps:
- Dissolve 300g caster sugar in 150ml water over a low heat.
- Leave to cool and bottle for future use in cocktails. Store in the fridge.
Nutrition Facts : Calories 55 calories, Fat 0.5 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Sodium 0.01 milligram of sodium
SUGAR SYRUP FOR LIGHT OR DARK SPIRITS - PETE EVANS
This is from the book "My Party" by Pete Evans. Use this syrup in your White Chocolate Martini ( Recipe #460299 ). .
Provided by Sara 76
Categories Beverages
Time 20m
Yield 400 ml
Number Of Ingredients 4
Steps:
- Place the water and sugar in a small saucepan over low heat and stir until the sugar has dissolved.
- Increase the heat and simmer until the liquid is clear.
- Remove from the heat, set aside to cool, then bottle.
- Date your bottle and refrigerate until use.
Nutrition Facts : Calories 2.4, Sodium 0.2, Carbohydrate 0.6, Sugar 0.6
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Combine sugar and water in a small pot. Set the pot over medium heat until the mixture has almost come to a boil and all of the sugar has completely dissolved, stirring often. Remove from heat and allow the syrup to cool. Transfer the mixture to a bottle or jar with a lid; keeps indefinitely in the refrigerator.
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