Compound syrups typically contain three or more ingredients and can be made from a variety of fruits, herbs, spices, and vegetables. Summer time is perfect for experimenting with different fruits at their peak, which results in fragrant and delicious syrups. There are a couple of different methods for making fruit syrups depending on how fibrous the fruit is. For soft and juicy fruits like peaches and strawberries, you can follow the steps for the Nectarine Syrup recipe below. For more fibrous fruits like pineapples, follow the Pineapple Syrup recipe below.
Nectarine Syrup Recipe (makes a little more than 1 cup of syrup)
- 1 cup of granulated sugar
- 1 cup of soft nectarines, cut into slices with the skin on (around 2 whole nectarines)
- 1 cup of water
- 0.5 oz. of fresh lemon juice
Equipment
- Saucepan
- Large strainer
- Potato masher
- Mason jar
Directions
- Cut the nectarines into slices and add to the saucepan
- Add the sugar and water to the saucepan
- Boil over medium high heat until the mixture is bubbling
- Turn the heat to low and let the mixture simmer for 20 minutes
- Mash the nectarines with a potato masher and continue to simmer for another 10 minutes
- Let cool and strain the mixture into a mason jar
Pineapple Syrup Recipe (makes a little more than 1 cup of syrup)
- 1 cup of granulated sugar
- 1 cup of fresh pineapples, cut into small pieces
- 1 cup of water
Equipment
- Saucepan
- Large bowl
- Large strainer
- Potato masher
- Mason jar
Directions
- In a saucepan, cook the sugar and water over medium heat until the sugar is melted
- Place the pineapples in a bowl and pour the simple syrup over the pineapples
- Cover the bowl and leave overnight in the fridge (at least 12 hours)
- After the pineapples have macerated in the fridge, mash the pineapples with the potato masher and put back in the fridge for another hour or so
- Strain the mixture into a mason jar (tip: use the back of a ladle to squish the juice out of the pineapples)
