04 February 2015

Mojitos? Simple sugar syrup, please!!

Simple sugar syrup really is that, ridiculously simple.  And it's a staple for quite a number of cocktails, including my fav, the mojito (also to be found in the daquiri, caiparena and various others).  

I like to make mine with raw sugar, as it gives it a richer flavour, but it will also colour your drink slightly.  So, if clear, or clean-coloured, is what you're after, use white sugar.  This time, I've added a few mint leaves into the mix while heating, to give the syrup a slight hint of mint...

So, you need: 

2 parts sugar (I use 3 cups) 
1 part water (I use 1.5 cups)

  1. Put ingredients in saucepan and bring to boil.  Turn down and stir until sugar is dissolved.  
  2. Remove from heat and allow to cool and thicken slightly.  
  3. Decant into storage bottle and keep in the fridge - it'll keep for about 6 months.  
You can also make a syrup which doesn't require heating, but it is thinner and requires some arm muscle - put 1 part each of sugar and water into bottle and shake until sugar is dissolved.  

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