Sage syrup is a beautifully delicate cocktail syrup for all the umami lovers out there. And while for the more generalists of us, sage is not the first herb you would think to make a cocktail syrup from, its herby savoriness goes well with a lot of the savoury gins out there. It also makes for a great cocktail, aptly named The Sage. And it is also one of the simplest to make.
Try it, you won’t be disappointed. Just make sure you use fresh and not dried sage.
- 3 to 6 fresh sage leaves depending on size
- 1 cup / 240ml water
- 1 cup / 240ml by volume of sugar
- Gently heat the sage leave and water in a pan until the water is steaming but not simmering.
- Leave to cool until just warm but not completely cold. The sugar will dissolve easier if the temperature of the liquid is warm.
- By now you should be able to smell the sage. The aroma will probably be filling your kitchen!
- Add the sugar to the sagey liquid and gently swill until the crystals disappear.
- Some recipes will call for a dash of vodka to be added to help the syrup keep. I find this isn’t necessary.
- Pour into a sterilised bottle. Seal and label.
- Your sage syrup will keep in the fridge for a few weeks.
As a general rule you can add an equal volume of flavoured liquid to sugar to make a simple syrup. Some recipes call for 2 cups of sugar to 1 of liquid. But in today’s more sugar conscious world I tend to use a ratio of 1:1.
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