Muscovado Simple Syrup2015-02-16
- 1 part Muscovado Sugar (dark)
- ½ part Granulated Sugar
- 1 part Water*
- Add all ingredients to a medium sauce pot. Stir, over medium heat, until the sugars are dissolved (do not boil or allow the temperature to rise above 185°). Let cool (~45 minutes) and pour into a clean stoppered bottle. Refrigerate and use within 4 months.
- * We recommend weighing the portions rather than measuring by volume. We use 1 pound Muscovado Sugar, ½ pound Granulated Sugar, and 1 pound water, which yields ~3 ½ cups Syrup.
Muscovado sugar is unrefined cane sugar in which the molasses has not been removed. It is rich and amazing. Moist and sticky, it has a subtle sweetness with floral and delicate fruity notes with hints of bittersweet toffee and nuts. Unrefined, it needs a little granulated sugar to amp up the sweetness. The results are a profile much more complex than refined (granulated) sugar or other partially refined sugars like demerara (turbinado) or sucanat. With a deep molasses flavor, it leaves an intriguing, slightly smoky aftertaste. We use the syrup in many cocktails like the Muscovado Old Fashioned, our Black Daiquiri, Muscovado Margarita, Jawbone of an Ass and our High on the Hog. Enjoy!
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