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Monday, March 18, 2024
March 18, 2024

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Chill out with refreshing flavored soda syrups

Keep these in the fridge for sodas or cocktails, or for sweetening iced tea

The Columbian
Published:

Have you ever noticed how tough it is to sweeten your favorite iced beverage using regular granulated white sugar? You can stir and stir, but the sugar tends not to dissolve, and you’re left with a barely sweetened drink … that is, until you reach the bottom of the glass, when you’re smacked with a sugar rush.

It’s a vexing little problem but one with a simple solution. That simple solution is called simple syrup. Every bartender keeps a ready supply of it on his or her side of the bar.

As advertised, simple syrup is simple: Equal parts (by volume) water and sugar are combined, heated until the sugar melts, then chilled.

Unlike granulated sugar, simple syrup dissolves easily in cold liquids. And it’s not as if it works its magic only in alcoholic concoctions. It’s also the perfect sweetener for iced tea, iced coffee and homemade lemonade. You may decide to keep some in your refrigerator all summer long.

And happily, it’s a short step from simple syrup to any number of flavored syrups to add a tasty twist to your favorite chilled beverage.

Add as much of it as you want — about 2 to 4 tablespoons — to a cup of chilled seltzer water or club soda and voilà! You’ve just made your own fresh ginger ale, cream soda or fizzy lemonade.

And don’t be surprised if it puts the store-bought stuff to shame. (Just note that ginger syrup separates in the fridge; shake it before serving.)

Start with the same proportions for other beverages — 2 to 4 tablespoons of syrup to each cup of juice, tea, booze and bubbles — then adjust to taste.

Simple Syrup

Start to finish: 10 minutes, plus cooling. Makes 1⅓ cups

1 cup sugar

1 cup cold water

In a small saucepan over medium, combine the sugar and water. Bring the mixture to a simmer, stirring often. When the sugar is completely dissolved, remove the pan from the heat and let the mixture cool. Transfer the simple syrup to a container and chill for up to a month.

Ginger Syrup

Start to finish: 1½ hours. Makes ¾ cup

1 cup coarsely chopped, well-scrubbed fresh ginger (about 4½ ounces)

1 cup sugar

3 cups cold water

1 tablespoon lemon juice

In a blender or food processor, process the ginger until it is finely chopped. In a large saucepan over medium, combine the ginger, sugar and water. Bring to a boil, then turn to a simmer and cook gently until the mixture is reduced to 2 cups, about 1 hour. Strain through a mesh strainer, pressing hard on the ginger to extract all of the syrup. Discard the ginger. Stir in the lemon juice, transfer the mixture to a container and chill for up to a week. Shake before using.

Vanilla Syrup

Start to finish: 10 minutes, plus cooling. Makes 1⅓ cups

1 cup sugar

2 vanilla beans, halved lengthwise

1 cup cold water

2 teaspoons lemon juice

In a small saucepan over medium, combine the sugar, vanilla beans and water. Bring the mixture to a simmer, stirring often. When the sugar is completely dissolved, remove the pan from the heat and let the mixture cool. Scrape the vanilla seeds from the pods into the syrup using the tip of a knife. Stir in the lemon juice, then transfer the vanilla syrup to a container and chill for up to 2 weeks.

Lemon Syrup

Start to finish: 10 minutes, plus cooling. Makes 1⅓ cups

1 cup sugar

2 tablespoons lemon zest (from about 2 medium lemons)

1 cup cold water

2 teaspoons fresh lime or lemon juice

In a small saucepan over medium, combine the sugar, the zest and water. Bring the mixture to a simmer, stirring often. When the sugar is completely dissolved, remove the pan from the heat and let the mixture cool. Strain the syrup through a fine strainer, pressing on the zest to extract as much syrup as possible. Stir in the lemon juice, transfer the syrup to a container and chill for up to 2 weeks.

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