Basic Syrup Recipes

Steps:

• Combine the sugar and water in a saucepan. Cook over medium heat until the sugar is completely dissolved. Remove from the heat and cool completely. Will keep in the refrigerator for 1 month.

Steps:

• In a small saucepan, stir together water and sugar.
• Bring to a boil over medium-high heat; cook, stirring, until sugar is dissolved and mixture is translucent, about 30 seconds.
• Let cool completely before storing in an airtight container; chill, up to six months.

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.

Steps:

• Bring water and sugar to a boil and boil for 5 minutes.
• Fill into bottle and store in the fridge or immediately use for syrups.
• For vanilla syrup:.
• Scrape seeds from 2 vanilla beans, combine with the beans and 1 cup basic syrup.
• Bring to a boil and boil for 10 minutes.
• Remove vanilla beans and strain through fine meshed sieve or cheesecloth. Store in a bottle in the fridge. Keeps 6 months in the fridge.
• For chocolate syrup:.
• Combine 3 1/2 ounces basic syrup and 3 1/2 ounces unsweetened cocoa powder in a pot, bring to a boil and boil for 5 minutes. Store in a bottle in the fridge. Will keep for 3 months in the fridge.

Steps:

• Bring the sugar and water to a boil in a heavy medium saucepan over high heat.
• Reduce the heat to medium-low.
• Simmer, stirring until the sugar is completely dissolved, 6 to 8 minutes.
• Let cool completely.
• Transfer to an airtight container.
• Refrigerate until completely chilled, at least 4 hours.