All you need to make it are fresh Mangoes, granulated sugar, water, and a bit of vanilla. And the best part is that this simple Mango syrup is super versatile. Besides cocktails, you can also use them for desserts, pancakes, or non-alcoholic beverages like tropical soda.
Here's all you need to make a beautiful mango simple syrup for cocktails, including some details and recommendations:
If you're new to making fruit syrups, here are a few things to keep in mind:
This homemade mango syrup is versatile and can be used in desserts, pancakes, sodas, or low-ABV drinks. Yet, our preferred way to use it is in cocktails. It goes perfectly in Rum and Vodka cocktails or when paired with Gin.
Here are a few drink recipes to make with mango simple syrup:
The taste of homemade mango syrup is natural and full of fruity flavors without any additives. Even quality store-bought syrups like the ones from Monin or Giffards often use large amounts of sugar and chemicals to help make the sweetener shelf-stable. That is why we usually recommend making fruity syrups at home.
For this mango syrup, we're using fresh mangoes. This way, you can check the quality of the fruits thoroughly. -If you can't get them fresh and ripe, frozen mango chunks work too.
If you like fruity syrups in your cocktails, try some more others of our favourites:
Homemade cinnamon syrup is an excellent sweetener for drinks and desserts. You can add it to your morning coffee, to cocktails, or drizzle it over some freshly made pancakes. Making your own is affordable and easy to do. All you need is water, sugar, and some fragrant cinnamon sticks.
So let's see how you can make a DIY cinnamon syrup, which cinnamon to use, and which type of sugar works best.
First of all, use cinnamon sticks, not powder. -Ground cinnamon won't dissolve nicely and leaves you with a grainy texture, which we don't want in our cocktails.
Further, there are different types of cinnamon, and the two most common ones are Cassia and Ceylon, and Cassia cinnamon sticks are what we like to use for our syrup.
Cassia cinnamon originally comes from China. Some closely related varieties are sold under the names Indonesian Korentje or Vietnamese Saigon. This type is relatively inexpensive and has a deep and spicy taste. It's the most common type in the US, and most likely, this is the taste you associate with cinnamon.
The other option is Ceylon cinnamon from Sri Lanka. It's also known as Mexican cinnamon or true cinnamon. This name suggests that this would be the only "real" cinnamon. However, don't worry, both types (Ceylon and Cassia) are genuine.
The taste of Ceylon is more subtle and mellow, with floral hints and citrusy notes. It's also more expensive than Cassia and generally considered higher quality.
However, when used in cinnamon syrup, Ceylon will break down too quickly, and the taste is not intense and spicy enough. Hence, most cinnamon simple syrup is made with Cassia, and so is ours.
I recommend a combination of regular white sugar and Demerara. Use one part Demerara sugar to two parts white sugar to get a rich yet balanced sweetness in this cinnamon syrup for cocktails.
Homemade syrups are often made with white granulated sugar. This standard type of sugar is widely available, affordable, and works great most of the time. Yet, you probably know that there are other types of sugar that can add more flavor and depth to syrups:
Turbinado or Demerara sugar is rich in flavor due to molasses. However, these two sugars are so flavorful that using only those for your cinnamon syrup would overpower the delicate cinnamon taste.
So why should you make a homemade version of something you can easily buy in stores? Well, first of all, making cinnamon syrup is much cheaper than buying it in-store.
On top, the result tastes better than store-bought versions and doesn't contain preservatives or other additives. Plus, you can tweak the recipe, use different sugars, and add more cinnamon flavor to get exactly what you want.
Yes, a DIY cinnamon syrup does require a little effort. Not overly much, but you will need about 30 minutes to an hour to make this cinnamon-infused syrup. In turn, you get something that's much better than the bottles from the supermarket.
The recipe for this syrup is quite simple and only asks for a few ingredients. We like a bit of vanilla extract with it, but you could also leave it out for a more cinnamon-forward taste.
Another way to tweak the recipe is by charring the cinnamon sticks slightly. This gets you a distinctly smoky and very flavorful cinnamon syrup.
Also, our recipe uses the standard 1:1 approach of water to sugar. If you want a richer syrup, alter the ratio to two parts sugar per one part of water. The result will be sweeter and add more viscosity to your drinks.
Finally, when bottling the syrup, you can add one or two cinnamon sticks to the syrup. That creates an extra kick of cinnamon and is a highly recommended way to get even more flavor into your sweetener.
Our homemade lavender syrup is a great way to add a floral touch to mixed drinks. It's an easy-to-make, inexpensive, fragrant syrup you can incorporate into many recipes.
You can create flowery twists on recipes, like, for instance, a Lavender Lemon Drop Martini or Lavender Collins. Or you can add the syrup with a bit of fresh lemon juice to soda water for a refreshing lavender lemonade.
However, getting the purple color into lavender syrup is not as straightforward as you might think. Naturally, most DIY lavender syrups will turn from beige to amber-golden in color. We show you how to make the color more appealing.
This homemade lavender syrup is easy to make. Just like regular simple (sugar) syrup, you'll need an equal amount of sugar and water. The complete list of ingredients is not too long:
Storing it in an airtight container inside your fridge will keep it fresh for a long time. That gives you plenty of time to make some delicious lavender syrup cocktails or lemonades.
The key to great lavender syrup is using the right ingredients. That is valid for flower syrup more than anything, as you want to avoid buds treated with pesticides.
The best way to ensure you're using untreated, organic flowers is to grow them in your own garden. It gives you control of the plants and the certainty that they are safe to use.
If that's not an option, buy organic and food-safe lavender buds. Just watch out for a note on the label.
Don't use French lavender (Lavandula dentata) because it contains a high amount of camphor which can be toxic in large doses.
All lavender plants and products do contain camphor. However, English Lavender (Lavandula angustifolia) is better for cooking and making syrup as it contains significantly less.
Lavandula angustifolia is the right choice for cooking, while Lavandula intermedia is best for medical use. It's said to help with sinus problems and even is said to help with snoring.
Add food coloring to the syrup for the perfect shade of purple. The addition of two drops of red and one drop of blue will get you a purple-colored syrup that looks pretty similar to lavender flowers.
Don't use purple food gels or colorings as they tend to create a darker, almost black color that isn't close to the paler shades of lavender.
Why is it not naturally purple? When thinking of lavender flowers and syrup, you'll instantly have a purple image in your head. Yet, that only applies to the flowers, not the syrup.
Most lavender simple syrups are naturally golden brown to amber, depending on the buds and steeping time. The color can also depend on how fresh the buds are, but their color cannot be extracted from them regardless of how fresh they are. -That's the case for many flowers, by the way.
If you let the buds steep for an extended time, the syrup will develop a more intense color, but not an elegant violet. On the contrary. In the end, you might not even achieve the shade of purple you had in mind by using food coloring.
My favorite variation of homemade lavender syrup is a combination with rosemary. Rosemary and lavender are a perfect match, and you easily substitute that for plain lavender syrup. The taste will be more complex and herbal without altering the general theme of the drink.
And lavender goes perfectly with a variety of other ingredients too:
Another way to tweak the recipe is by changing the sweetening component. You can experiment with a different type of sugar like palm sugar or demerara, or you could use honey instead.
For example, when using 1 cup of honey and half a cup of regular sugar, the final syrup tastes more fragrant and floral. This twist is fantastic with dark and aged spirits like Rum or Whiskey.
Gomme syrup once had been a common ingredient in classic cocktails. But, along with many other once-popular cocktail ingredients and recipes, it vanished because of prohibition.
When prohibition ended, shortly before WWII, Gomme syrup came back in a way. However, the key ingredient, gum arabic, was hard to get and expensive.
As a consequence, what was then called Gomme syrup, often didn't include gum arabic at all. No wonder the syrup didn't get far with its vital element missing. Simple syrup took its place instead.
While simple syrup still is the #1 sweetener in today's cocktail recipes, the rising demand for craft cocktails and the increasing interest in mixology also brought back Gomme syrup.
You can find it again on shelves in the supermarket, on bar menus, and you can also make this versatile cocktail ingredient at home.
Gomme syrup goes by many names. You might know it as Gum Syrup, Gum Arabic, Indian Gum, Gum Acacia, the list goes on... and some might not know it at all.
It's an ingredient that can be used as a sweetener in drinks and in food. However, that's not the only feature.
Gomme syrup functions as a thickening agent and as an emulsifier. It also keeps the sugar from crystalizing and creates a beautifully smooth and silky texture.
Most of the terms mentioned above are not only names for the syrup but also refer to the star of the mixture: the gum from the acacia trees.
Gomme is the French word for gum and simply refers to the natural gum that forms when the sap of certain species of acacia trees dries.
It came to Europe and the rest of the Western world via Arabia. -Hence the French name Gomme Arabic.
Gum arabic has an amber color, and more than 80% of the worldwide resources come from Sudan.
It has a neutral flavorless taste, is soluble in water, and is edible - also in its natural form.
Besides being an amazing, 100% natural stabilizer, the gum from the acacia tree also has a list of health benefits.
It improves calcium absorption, decreases cholesterol, supports the kidney and the liver, and improves probiotic and antioxidant activities.
A true jack of all trades, this golden-colored gum. Hard to believe it's still relatively seldom used in modern mixology.
Gomme syrup is basically a richer version of simple syrup with all the extra benefits the acacia sap provides.
Meaning, like for regular simple syrup, you need water and sugar. Caster sugar works just fine.
The ratio for homemade Gomme syrup is often slightly different from simple syrup, though. Where you usually go with equal amounts of sugar and water, you now add a little more sugar.
And, of course, you need gum arabic. It usually is available in nuggets and in powder. I recommend powder because it's easier to mix that with the sugar and the water.
Check that the label says 100% food-grade, as gum arabic also is used for photography, painting, pyrotechnics, and a lot of other stuff.
Gomme syrup gives your drink a smoother mouthfeel, brings sweetness, and helps blend all ingredients together.
It also softens the alcoholic bite you get from boozy cocktails. A prominent example of this is the Pisco Punch which people used to drink like it was lemonade in the late 1800s.
You can basically use it as a substitute in all cocktails calling for simple syrup. Usually, because a Gomme syrup recipe contains more sugar, you have to reduce the amount accordingly.
The process of making this delicious syrup from charred pineapple slices is to grill pineapple on a BBQ and then marinate the pineapple in sugar for a few hours before starting to produce the actual syrup.
Pineapple is a fantastic ingredient in cocktails. No matter if you use chunks, juice, or charred pineapple syrup. It's often used in Tiki cocktails in combination with rum. But you can also see it in countless other cocktail recipes.
The recipe for grilled pineapple simple syrup is easy, yet it takes some time. The main reason is that the maceration process in the recipe, which is required to extract flavors, juices, and oils of the fruit needs a few hours to work its magic.
Apart from fresh pineapple, you also need vodka, cane sugar, and a pinch of salt to balance the sweetness.
So, here are the steps for making grilled pineapple syrup:
The consistency of the resulting syrup is similar to simple syrup. And the taste will be gorgeous and perfectly balanced.
As mentioned, the tropical pineapple flavor works particularly well with dark and aged spirits. That also applies to grilled pineapple syrup.
It's best used in riffs on classic rum cocktails, for example, in a Grilled Pineapple Daiquiri, pineapple Margarita, or a roasted pineapple Old Fashioned.
Ingredients:
Instructions:
Add all ingredients to a cocktail shaker filled with ice and shake until cold. Then strain into a chilled Coupe glass and garnish with a pineapple wedge.
Ingredients:
Instructions:
Add all ingredients to a mixing glass, fill it with ice, and stir for 15 to 18 seconds. Strain the drink over a large ice cube into a Double Old Fashioned glass and garnish it with roasted pineapple pieces on a cocktail pick.
Ingredients:
Instructions:
For the spiced rim, mix chili powder and Tan spice mix on a small plate. Add tequila, Cointreau, charred pineapple syrup, and lime juice into an ice-filled cocktail shaker. Shake until chilled, then strain over fresh ice into rimmed glass.
Our roasted pineapple simple syrup is a delicious ingredient in sweet treats and desserts. For example, use it to add a tropical flavor to vanilla ice cream. You can also use it to drizzle it over pancakes or waffles instead of maple syrup.
Grilled pineapple makes delicious desserts. To make this, cut the pineapple into wedges after grilling. Dust the wedges with cinnamon and serve with whipped cream and drizzle some of our charred pineapple syrup over it.
These days "Zero waste" is one of the biggest topics in bar culture. The goal is to use every part of the ingredients in various recipes to reduce waste to zero.
This charred pineapple syrup recipe is a perfect example of what this could look like in reality. For the syrup, we only use a part of the fruit. Yet, you can reuse the other pieces in many different ways.
Pineapple leaves make a pretty garnish, or you can plant the whole top of the fruit and grow your own pineapple.
Also, the pineapple skins and core can be used to produce Tepache, a slightly fizzy drink made from fermented pineapple. The process of making Tepache is quite similar to Kvass.
Leftover chunks of pineapple, grilled or not, can be used in desserts, muddled into cocktails, or they make as a pretty cocktail garnish.
And just like that, we used all parts of the pineapple while making an amazing grilled pineapple syrup.
Homemade hibiscus syrup is a beautiful way to bring a tart and floral taste to cocktails. There are only a few -if any- flowers with such a strong aroma that translates equally well into syrup or infusions.
That hibiscus syrup adds beautiful color to your drink is a big plus, and on top, the leftover buds make for one of the easiest and most pretty floral garnishes. Roselle hibiscus simply is the ultimate allrounder among floral cocktail ingredients.
For our hibiscus syrup, you won't need many ingredients: Only sugar, water, and a handful of Roselle hibiscus flowers. Now, extracting the flavor and color of Roselle is incredibly easy:
Unlike other flavored red or pink syrups made, for instance, from figs or dragon fruit, you don't need heat to bring flavor and color into your syrup. Roselle only needs liquid, which is already a success guarantee for your syrup. Still, you need the heat to resolve the sugar in the water:
Thus, add the water and sugar to a saucepan and bring the mixture to a boil. Reduce the heat and add the roselle petals. Then, let the syrup steep at low heat for another 10 to 15 minutes.
Stir the mix from time to time and add more sugar if you like your syrup to have a thicker consistency. Once the syrup is a deep, vibrant red, remove the saucepan from the heat and let everything cool down.
Now, you need a fine strainer to remove the hibiscus flowers. If these are still intact, you can set them aside and use them as garnish for your drinks. - Skewer the sweet, soaked flowers on a cocktail pick, et voila!
Finally, fill your homemade hibiscus syrup into an airtight container and store it in the fridge.
Your homemade hibiscus syrup is a fantastic addition to herbal highballs like a Gin and Tonic. And due to its fruity notes, it also works perfectly with Whiskey, for instance, as a substitute for simple syrup in a Whiskey Sour or a Lynchburg Lemonade.
You can also use your homemade syrup to spice up a regular glass of Champagne or Prosecco. Pour about 0.5oz into your glass and top it with the bubbly.
The Hibiscus genus comprises multiple hundred species that come in countless shapes and colors. The one we want is the magenta or crimson-colored Roselle variety.
Roselle, also known as red sorrel or Florida cranberry, is a common ingredient in fruit teas, refreshments, and also in mixology. It creates a very intense red color, has a tart, almost cranberry-like flavor, and contains considerable amounts of vitamin C, calcium, and magnesium.
Roselle is believed to be native to West Africa, from where it traveled to Asia and the West Indies. People have used it in food, beverages, and to make all sorts of medicine for centuries.
Until today, many credit Roselle with medical properties such as lowering blood pressure. It's not scientifically proven, though.
Either way, it's a great addition to your cocktails and a beautiful ingredient to make syrup with.
If you like our hibiscus syrup, how about these other floral delights you can make at home? -One even brings some magic to your cocktails:
Homemade Elderflower Syrup is a fantastic way to bring sweetness and some floral scents to your drink. It is easy to make and tastes delicious. -Even though you need a little more time than you do for syrup made from fruit, like, for instance, passion fruit syrup or fig syrup. But it is absolutely worth it, so try out our recipe for the perfect Elderflower syrup.
First, you can use fresh and dried elderflowers for your syrup. But only fresh blossoms will really bring the elegant floral notes you're looking for. Therefore, first, check where you can get fresh elderflowers. I highly recommend making the effort only with fresh flowers.
Where I live, you can find them in almost every wooded area and often on roadsides (I recommend not to use flowers growing near busy roads). And also in the garden of some neighbors, where we can steal them. But I don't know your neighbors - better ask first. So, if they don't grow wild anywhere near you, check online. Some stores sell them freshly cut.
And when you can find them in nature, only get the flowers. Not the elderberries. You will only need the white umbels for the syrup. Plus, please remember that the berries are poisonous when consumed raw.
Elderflower season usually is from late spring to early-mid summer.
All you need for the syrup is elderflowers, lemon, citric acid, sugar, water, a 1.5-gallon bucket, a clean muslin cloth, and a little patience.
To clean the elderflowers, shake them gently. But don't wash them because they could lose part of their flavor. And if some of the flowers still have leaves or long stems, cut those off.
Cut the lemon into slices and put the flowers, the citric acid, and the lemon into the bucket. Add one gallon of water, cover the bucket with the cloth, and let everything sit for 24 hours.
Then you can add the sugar, give the mixture a good stir, and let it steep for another 24 hours.
After two days, strain your syrup-to-be through the cloth or kitchen towel into a large pot. Bring the mix to a boil. Once the syrup cooks, you can reduce the heat and let everything simmer away for 20 - 30 minutes until it becomes a slightly thicker consistency. Now strain your syrup into a sealable container.
In Europe, Elderflower Syrup is a common addition to sparkling wine. You just add 0.5oz to a champagne flute and top it off with bubbly.
Elderflower also goes extremely well with Gin. So you could create an Elderflower Gimlet: Just replace the simple syrup in the classic Gin Gimlet recipe by elderflower. By that, you bring a delightful floral note to the cocktail. And you can also use the umbels as a pretty flower garnish for the cocktail.
Mint is another ingredient that works brilliantly with elderflower. Hence, you can apply the same principle to the Southside Cocktail. Replace the rich simple syrup from the original recipe with your homemade Elderflower Syrup.
Or how about adding elderflower to a Mint Julep? That's a more adventurous combination of Bourbon and elderflower. Just replace the powdered sugar with a splash of homemade elderflower syrup.
A pink cocktail always is an eye-catcher, and this Pink Fig Gin Tonic does not only look beautiful... it also tastes sensational.
The addition of fig creates an extra layer of fruity flavors and brings a little extra sweetness to the highball, making the pink drink a delicious after-work sip. Yet, it is suited even better as a beautiful serve on Valentine's, birthdays, or weddings.
Quick Facts Pink Fig Gin Tonic
With gin usually not bringing much bitterness, you don't want to end up with a drink more suitable for a candy bar. Thus, we will explain a few things to in mind when selecting the ingredients below.
To get a nicely balanced drink, here are a few tips. Follow these when picking the ingredients, and you will get your Pink Fig G&T just right.
Preparing your Pink Fig Gin and Tonic in the correct order is crucial to get a consistent color and taste:
Add the syrup into your glass first to ensure the fig syrup blends nicely with your Gin and Tonic. In the second step, pour the fresh lemon juice and gin into your cocktail glass.
Give everything a good stir until the syrup fully combines with gin and lemon juice. Only then do you add ice and top everything up with tonic water.
If you add the tonic before stirring, you will lose carbonation, and your drink will fall flat. Also, if you add the ice before, it will dilute the G&T. Plus, it would complicate the process of stirring itself.
Another vital factor is the ice:Â use large, clear ice cubes. They will melt slower, so your drink won't turn into a water puddle within five minutes of pouring. Support that by cooling all ingredients and the glass prior to mixing.
Also, if you're not yet happy with the color of your drink, you can adjust the recipe and add a bit more syrup. -But make a tester before serving it to your guests.
In case you might have gone too far with the syrup and your G&T turns out a little too sweet, add an extra splash of lemon juice.
Gin and tonic are a versatile combination, which has brought forth innumerable riffs, tweaks, and twists. Two of our favorites are the Aperol Gin & Tonic and the Espresso G&T.Â
Other modern and popular gin-based recipes you should try are:
Using syrups in cocktails and alcohol-free drinks to counterbalance bitterness is nothing new. And Fig syrup is a beautiful way to do that.
You can make syrup from almost anything. Of course, some things are better suited than others. -A cucumber syrup would neither taste like nor will it have an impressive color. But there are unusual things like Prosecco syrup or syrup made from butterfly pea flowers that will bring some magic color-changing to your drink.Â
And with this fresh fig syrup, you can bring the rich flavor and color of the delicious purple fruit to your cocktail.
Making homemade fig syrup is not overly complicated. However, it takes some time. Apart from figs, you also need demerara sugar, water, lemon juice, and little cinnamon and vanilla.
Demerara sugar is a raw, aromatic, unrefined sugar made from sugar cane with light brown crystals. It can sometimes be hard to get, though. So if you cannot get a hand on demerara, use regular brown sugar instead.
All you have to do is chop up all your fresh figs, mash them slightly, and add them to a saucepan together with all the other ingredients. Heat everything up over medium heat while stirring.
Once your fig-syrup-to-be starts to cook and the sugar dissolves, reduce the heat and close the lid. Let the mix simmer for about 30 minutes and stir occasionally.
Be sure to check the consistency regularly. The longer your fig syrup cooks, the thicker it will get. And it will become thicker even when cooled down. You want it to drip off your spoon easily.
After 30 minutes max., take the saucepan off the heat and let the syrup cool down. Then strain into a bottle - best to have a funnel handy. Now, your fig syrup is ready to be used in your cocktails.
When stored in a fridge, the syrup will last for four weeks. And you can add a splash of Vodka to make your syrup last even longer.
You can use either dried figs or fresh fruits. Fresh figs will make for a lighter, less intensely flavored fig syrup. Dried figs, in turn, just like when eating them, will create a very aromatic fig syrup. And the color will also turn out differently.
Fresh figs make a lighter, paler fig syrup, whereas a syrup made with dried figs will be deeper in color. We go with fresh fruits in our recipe because we like that hint of freshness in our syrup.
The small tree with big leaves and bell-shaped fruits with slightly wrinkled, purplish skin is native to the Mediterranean and Asia. An individual fruit is 1.5 - 2 inches long.
The fruit flesh is beautifully sweet, soft, and reddish-pink. It also contains a large number of crunchy seeds. Figs are a good supplier of vitamins c and b, calcium, iron, and magnesium.
Also: the seeds are the actual fruit. The flesh around them is a so-called syconium. Usually, one only eats the pulp of a fig, but if you want to, the skin is edible, too.
The taste of fresh figs usually is sweet, juicy, and aromatic. However, it largely depends on the time of harvesting as they won't continue to ripen once harvested. If done too early, they will turn out completely bland. If done too late, they will be rotten.
And also, ripe fruits don't last long. Thus, even more reason for me to save them and turn them into delicious fig syrup.
Fig syrup goes well with Vodka. The neutral spirit generally is super easy to pair with other ingredients. So, for instance, you can add a few drops to your next Vodka Martini.
And fig syrup is also a great addition to a Gin and Tonic. Yet, because Gin is relatively mild, you need the right tonic so it doesn't turn out too sweet. If you get that right, you will receive a delightfully pink and aromatic G&T. Here's our recipe: Pink Fig Gin TonicÂ
And fig syrup also works amazingly well with Whiskey. Because the aged spirit often carries a hint of fruitiness, figs sometimes even being among them, this syrup is perfect.
You could try adding a few drops to a classic Old Fashioned and see how you like that.
Using Prosecco in cocktails is not a new thing in mixology. There are plenty of classic cocktail recipes that include Italian sparkling wine, like the Bellini, Barracuda, or Spritz cocktails.Â
However, Prosecco syrup is quite a new way to bring the taste of bubbly into drinks. What started as an experiment to make sour versions of classics like the Aperol Spritz grew into a hip trend in craft cocktail bars.
What makes this even better is that you can make use of an opened bottle of Prosecco that's been in your fridge a little too long and fallen flat. So, it's also a sustainable syrup option.
Read on to find out how to make the perfect Prosecco simple syrup and how you can use it in cocktails.
Jump to Recipe | Ingredients | How to make it | Variations | FAQs
To make this syrup, you only need three ingredients:
I recommend caster sugar for this syrup because darker, less refined options can overpower the delicate taste of Prosecco. - I once tried Demerara, but it was nowhere near as good as the version with regular caster sugar.
Now, the star of the show, Prosecco. Usually, in cocktails, it is recommendable to go for extra dry or dry sparkling wine, as the drink turns out too sweet and unbalanced otherwise. Also, you want a nice effervescence for your drinks not to fall flat.
With this recipe, it is different. It won't have bubbles, and it will be sweet anyway. So you can use an opened bottle that has lost some or all of its fizz.
The steps are similar to making regular simple syrup:Â
Step 1: you need to combine all ingredients in a small saucepan. For that, you first pour in the sparkling wine, then add the sugar and the freshly squeezed lemon juice.
Step 2: Turn your stove to medium heat and stir slowly while your syrup mixture warms up. Once the mix starts boiling, turn down the heat a bit and keep stirring until the sugar is completely dissolved.
Step 3: Now, remove your syrup from the heat and let it cool down. Don't worry if you feel it is still a little too runny. It will get thicker while cooling down.
Step 4: Once your syrup is cold, you can use a fine sieve and strain it into a clean, sealable bottle. Stored in the fridge, your Prosecco syrup will last a minimum of four weeks.
We like to use Prosecco for our recipe because it has a relatively fruity taste and is affordable. However, you can basically substitute the Italian Bubbly with any other type of sparkling wine. From Spanish Cava to luxurious Champagne from France, everything works.
Champagne Syrup certainly is a more luxurious and decadent version. However, I find it a waste of money. - In general, since Champagne is a lot more expensive, but also because it lacks the fruity notes that make this syrup great.
Our Prosecco simple syrup recipe uses equal parts of sugar and Prosecco. Meaning, for 1.5 cups of Prosecco, you should use 1.5 cups of caster sugar.
A prosecco syrup made of Brut Prosecco contains 129 calories per oz, most of which come from sugar.