Side Pannel
Sugar Syrup
Ingredients List
- 1 c White granulated sugar
- 1/2 c Water
Directions
Sugar syrup is used to make homemade liqueurs. To make, the ratio is 1 part
sugar to 2 parts water. Boil together for about 5 minutes at a full boil
and be sure the sugar is dissolved. The syrup >>MUST<< be cool BEFORE
adding the alcohol mixture as heat evaporates the alcohol. PROPORTIONS: One
cup syrup plus three cups 80 proof vodka equals 60 proof liqueur. Two cups
syrup plus three cups 80 proof vodka equals 48 proof liqueur. If a 100
proof vodka is used, increase the sugar syrup by 1/8 cup. For a "creme de"
liqueur, double the amount of syrup called for in the recipe. The greater
the amount added, the lower the alcoholic content. Sugar syrup should be
adjusted to personal preference and to the outcome of the liqueur's taste
since variation can occur. See recipes for the following Liqueurs: Banana,
Blueberry, Cherry, Cranberry, Orange, Papaya, Pear, Peach, Apricot,
Raspberry, Plum, Pineapple, Chocolate, Hazlenut, Irish Cream, Coconut,
Coffee, Orange and Coffee Bean Cordial, Almond, Almond Tasty, Tea, Vanilla
Cream, Vanilla Pecan, Ginger, Licorice, Cimmamon, Peppermint, Spicy Herbal.
NOTE: Health food stores will have the best selection for many of the
ingredients. Frozen, canned or dry fruits may be used BUT flavors will
often not be as full. Herbs, nuts, and extracts may be added and/or
substituted in recipes creating an endless variety of combinations. Try a
few basic recipes before experimenting to develop a feel for proportions.
Liqueurs should mature as indicated in the recipe before drinking. Storing
tends to round out the taste and flavor. Be sure to keep a record of
ingredients, amounts, time aged, etc. for troubleshooting and to assure you
can repeat the recipe. Batches may vary for a variety of reasons, such as
the freshness of fruit, aging time, etc. TIPS/INFO: ~ Herb and spice
flavorings are very potent so begin with a small amount -
1/4 teaspoon to 2 teaspoons ~ Nuts and herbs MUST be crushed or broken to
release full flavor - Be sure to scrape off all the white rind on orange or
lemon peels or a
bitter taste will result ~ Blot peels on paper towels to dry off oils and
water ~ Ripeness of fruit can affect the final outcome of taste - If too
weak, add more flavoring and resteep or try 1/4 teaspoon extract - To
sweeten, the ratio is approximately 1 ounce to 4 ounces - If sour or
bitter, add more sugar syrup - If too sweet, add a bit of lemom and resteep
for a week - To thicken, add glycerine (1 or 2 teaspoons per quart) which
is
available at most drugstores and winemaking shops ~ Strain and then
filter liqueur once it has aged. To strain, first use a
regular strainer and then restrain the fruits and nuts. Squeeze out as
much juice as possible. FINALLY, filter the strained juice to achieve a
clean finsihed product. Place a coffee filter or a paper filter in a
funnel and pour juice slowly, stirring to prevent clogging. Replace
filter as required and repeat process if any residue is apparent.
sugar to 2 parts water. Boil together for about 5 minutes at a full boil
and be sure the sugar is dissolved. The syrup >>MUST<< be cool BEFORE
adding the alcohol mixture as heat evaporates the alcohol. PROPORTIONS: One
cup syrup plus three cups 80 proof vodka equals 60 proof liqueur. Two cups
syrup plus three cups 80 proof vodka equals 48 proof liqueur. If a 100
proof vodka is used, increase the sugar syrup by 1/8 cup. For a "creme de"
liqueur, double the amount of syrup called for in the recipe. The greater
the amount added, the lower the alcoholic content. Sugar syrup should be
adjusted to personal preference and to the outcome of the liqueur's taste
since variation can occur. See recipes for the following Liqueurs: Banana,
Blueberry, Cherry, Cranberry, Orange, Papaya, Pear, Peach, Apricot,
Raspberry, Plum, Pineapple, Chocolate, Hazlenut, Irish Cream, Coconut,
Coffee, Orange and Coffee Bean Cordial, Almond, Almond Tasty, Tea, Vanilla
Cream, Vanilla Pecan, Ginger, Licorice, Cimmamon, Peppermint, Spicy Herbal.
NOTE: Health food stores will have the best selection for many of the
ingredients. Frozen, canned or dry fruits may be used BUT flavors will
often not be as full. Herbs, nuts, and extracts may be added and/or
substituted in recipes creating an endless variety of combinations. Try a
few basic recipes before experimenting to develop a feel for proportions.
Liqueurs should mature as indicated in the recipe before drinking. Storing
tends to round out the taste and flavor. Be sure to keep a record of
ingredients, amounts, time aged, etc. for troubleshooting and to assure you
can repeat the recipe. Batches may vary for a variety of reasons, such as
the freshness of fruit, aging time, etc. TIPS/INFO: ~ Herb and spice
flavorings are very potent so begin with a small amount -
1/4 teaspoon to 2 teaspoons ~ Nuts and herbs MUST be crushed or broken to
release full flavor - Be sure to scrape off all the white rind on orange or
lemon peels or a
bitter taste will result ~ Blot peels on paper towels to dry off oils and
water ~ Ripeness of fruit can affect the final outcome of taste - If too
weak, add more flavoring and resteep or try 1/4 teaspoon extract - To
sweeten, the ratio is approximately 1 ounce to 4 ounces - If sour or
bitter, add more sugar syrup - If too sweet, add a bit of lemom and resteep
for a week - To thicken, add glycerine (1 or 2 teaspoons per quart) which
is
available at most drugstores and winemaking shops ~ Strain and then
filter liqueur once it has aged. To strain, first use a
regular strainer and then restrain the fruits and nuts. Squeeze out as
much juice as possible. FINALLY, filter the strained juice to achieve a
clean finsihed product. Place a coffee filter or a paper filter in a
funnel and pour juice slowly, stirring to prevent clogging. Replace
filter as required and repeat process if any residue is apparent.
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