Pistachio Simple Syrup
What Are Simple Syrups?
Simple Syrups are one of the things we use all the time but tend not to notice. Basically, it’s liquid flavor. It’s a sugar/water mixture that takes on the flavor of whatever you add to it by reducing it down from a water/sugar mixture to a syrup. It’s incredibly diverse in how you can use it, and has actually been in use since the oldest known cocktail in the 1806.
What is it used for?
Cocktails / mixing drinks
Almost any coffee drink that isn’t black coffee
Flavoring & moistening sponge cakes
Iced teas
Ice cream flavoring
Enhancing sliced fruit
Shelf Stable vs Not Shelf Stable
Sugar is a natural chemical stabilizer that in this case acts as a preservative for the simple syrup. This just means that you won’t have to refrigerate it if you decide to go the shelf stable route. The rule of thumb is a Shelf Stable syrup is 2 Parts Sugar : 1 Part Water.
It’s more sugary, but it takes on more or the flavour that you’re trying to infuse. This option is great if you have limited fridge space, but I’d be careful with how much of it you’re adding to your coffee, cakes, etc because of the added sweetness. It’s all about finding the right balance!
Pistachio Simple Syrup
Simone Peironnet | 7/20/2021
prep time: 5
cook time: 20
rest time: 15
total time: 40 minutes
Servings: 16 -24 oz
Ingredients:
2 Cups White Sugar (SHELF STABLE) or 1 Cup White Sugar (NOT SHELF STABLE)
1 Cup Water
1.5 Cups Pistachio, raw
1/2 tsp Vanilla Extract
- Pinch Salt
- Optional: 1 Tbsp Dried Lavender
Special Equipment: Blender, Strainer
Instructions:
- Preheat your oven to 350°F.
- Shell your pistachios and spread them out over a baking sheet. Roast your pistachios until lightly toasted, about 5 minutes. Check on them frequently to prevent burning.
- Put your water and sugar in a medium sized sauce pan over a high heat. As the water is heating, stir contents with a spoon until dissolved.
- Once water has come to a boil, set it to a simmer and add pistachios and optional dried lavender. After 5 minutes remove pan from heat and shut off stove.
- Allow to cool to room temperature. Once cooled, put syrup into a blender along with your vanilla and salt. Blend until mostly smooth.
- If you're not a fan of the chunks of pistachio, strain your syrup before bottling. If you don't mind them, skip this step and just bottle it.
- Enjoy your Pistachio Simple Syrup! I recommend just a splash in your coffee, but it's of course to taste. If you chose the self-stable option you can just leave it out, if you didn't make sure to refridgerate it!
