Stock syrup

Stock syrup

By
From
Cantina
Makes
1 litre
Photographer
Chris Middleton

Stock syrup can be used to poach a range of fruits, such as pears, quinces, peaches, nectarines and tamarillos. Use the stock as a base and flavour with spices such as cinnamon, star anise, vanilla, cloves or cardamom. The syrup can be used for making cocktails too.

Ingredients

Quantity Ingredient
660g sugar

Method

  1. Combine 750 ml water and the sugar in a medium saucepan and set over medium–low heat. Bring to a simmer, stirring occasionally, until the sugar dissolves.
  2. Bring to the boil and boil for 2 minutes. Remove from the heat and set aside to cool.
  3. Store in an airtight container in the refrigerator for up to 6 months.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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