Most recipes for preparing Sours (Pisco Sour, Whisky Sour, etc.) call for simple syrup. In my opinion, simple syrup makes for a watery drink. This syrup is concentrated, so you’ll need less of it to sweeten your Sour. This recipe is inexpensive, easy to make, and lasts for many weeks.
Preparation time: 30 minutes
Level of difficulty: easy
Yields: about 1 cup
What you’ll need:
- 1 cup of granulated white sugar
- 1 cup of water
- a small saucepan (scrupulously clean)
- a small jar for storing the syrup (also scrupulously clean)
- Combine the sugar and water in the saucepan. No need to stir.
- Bring the combination to a boil over medium high heat. Once boiling, reduce the heat so that the solution gently simmers.
- Continue simmering until the solution reaches 103ºC (218ºF). If you don’t have a thermometer, the syrup is ready when you notice it takes on a slight golden color and the bubbles burst and a light smattering of syrup begins to collect on the interior surface of the saucepan (refer to video below).
- Remove the saucepan from the heat and allow to cool to room temperature.
- Transfer the syrup to the jar. Store at room temperature. Sugar crystals may form on the interior of the jar. This is perfectly normal and doesn’t damage the quality of the syrup. The syrup can be stored for many weeks.