Fruit Beer Syrup


When us­ing beer to make syrup try a fruit beer—a great choice as it al­ready has lots of flavour built in. There are many dif­fer­ent styles of fruit beer with vary­ing de­grees of sweet­ness and hop­ping. There­fore you’ll need to con­sider what in­gre­di­ents are com­ple­men­tary to the fruit used in the beer. If it is made with pump­kin, try us­ing bak­ing spices, or if it’s made with berries or cher­ries, try some car­damom or ginger. Sweet­ness lev­els in beer can vary greatly, so us­ing honey as a sweet­ener rather than sugar gives flex­i­bil­ity. This way you can ad­just the fi­nal sweet­ness level by adding a lit­tle more, if needed. Just re­mem­ber to al­low the syrup to cool be­fore ad­just­ing.

In a Cock­tail

The vi­brant colour and aroma make this syrup ex­cel­lent for gin­based cock­tails. Pour the gin and a driz­zle of syrup over ice and top with some sparkling lemon­ade— or iced tea and a splash of soda.

With Sweet

Use this syrup to el­e­vate a hum­ble pie made from berries or stone fruits such as peach or apri­cot. It’s also per­fect sim­ply driz­zled over le­mon sor­bet with fresh rasp­ber­ries.

With Savoury

This syrup has sim­i­lar­i­ties to pomegranate syrup and rose­wa­ter, mak­ing it a nat­u­ral fit for Per­sian food. It makes a great com­pan­ion for cumin-dusted lamb. Driz­zle it over the cooked meat and top with a sprin­kling of crushed pis­ta­chios or al­monds for a touch of lux­ury.

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