SkinnyAsia2: Lemongrass & Lime Leaf Simple Syrup
Fragrant lemongrass and makrut lime leaves give this simple syrup a fresh Southeast
Asian twist. Make a batch ahead and keep it in the fridge ready to add a burst of citrusy
sweetness to cocktails, mocktails and sparkling drinks.
Servings: 12
Calories: 49kcal
Equipment
- fine-mesh sieve
Ingredients
- 160 g caster sugar
- 160 g water
- 30 g lemongrass stalks white part only, bruised, thinly sliced
- 6 double makrut lime leaves scrunched
Instructions
- This recipe is from our SkinnyAsia 2 cookbook.
Thermo cooker
- Add ingredients to mixer bowl. Cook for 10 min/100°C or 212°F/reverse/speed 1/ simmering basket on top of lid.
- Leave in the mixer bowl to infuse for 30 min.
- Strain through a fine-mesh sieve, pressing gently on the aromatics. Allow to cool.
Conventional
- Add ingredients to a small saucepan over medium heat and stir until sugar dissolves.
- Simmer for 2–3 min, stirring constantly. Remove from heat.
- Allow to infuse for 30 min.
- Strain through a fine-mesh sieve, pressing gently on the aromatics. Allow to cool.
Notes
Store in an airtight bottle or container in the fridge for up to 2 weeks.
Low Carb: Use compliant sweetener.
Paleo: Use honey or maple syrup for a lighter coloured syrup. Coconut sugar will produce a delicious, dark syrup that will impact the colour of the drinks.
Freezer Friendly: Freeze in portions to make sure you are always ready for a cocktail. Doubled: This recipe can be doubled. To triple for a party, use conventional method.
Nutrition
Serving: 20g | Calories: 49kcal | Carbohydrates: 12.1g | Sugar: 12.1g
