Apple Syrup
Bar Prep • syrup
Description
A home-made apple syrup: concentrated, sweet apple reduction (can be spiced) for cocktails, mocktails, coffee, and desserts. Bright apple flavor with a smooth, pourable consistency—more aromatic and fresher than store-bought syrups.
History
Fruit syrups have been used in drinks and preserves for centuries. Apple-flavored syrups are a modern bar adaptation, providing seasonal apple flavor without muddling fruit in each drink.
Instructions
Step 1.
Ingredients:
- 2 medium apples (about 12–16 oz / 350–450 g) OR 2 cups (480 ml) unsweetened apple juice
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water (omit if using juice and you want a thicker syrup)
- Optional: 1 small cinnamon stick, 1/4 tsp ground cinnamon, or 1 star anise
- Optional: 1 tsp lemon juice (helps brightness and preservation)
- 2 medium apples (about 12–16 oz / 350–450 g) OR 2 cups (480 ml) unsweetened apple juice
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water (omit if using juice and you want a thicker syrup)
- Optional: 1 small cinnamon stick, 1/4 tsp ground cinnamon, or 1 star anise
- Optional: 1 tsp lemon juice (helps brightness and preservation)
Step 2.
Steps:
1. Prepare apples (if using fresh): peel, core, and chop into roughly 1-inch pieces.
2. Combine apples, sugar, and water (or combine apple juice + sugar) in a medium saucepan. Add optional spices.
3. Bring mixture to a gentle simmer over medium-low heat, stirring to dissolve sugar. Reduce heat to low so it maintains a gentle simmer.
4. Simmer 15–25 minutes until apples are very soft and liquid is fragrant and slightly thickened. If using juice, simmer 10–15 minutes to concentrate flavor slightly—avoid boiling hard.
5. Remove from heat. If you used whole apples, mash gently with a spoon or potato masher to release more juice.
6. Strain syrup through a fine-mesh sieve or cheesecloth into a heatproof bowl or measuring cup, pressing solids to extract liquid. Discard solids (or reserve for compost).
7. Stir in lemon juice if using. Taste and, if desired, adjust sweetness by gently reheating and adding up to 1–2 tbsp sugar, then cool.
8. Cool to room temperature, then transfer to a clean, airtight glass bottle or jar. Refrigerate immediately.
9. Label with date. Shake or stir before using—some settling is normal.
1. Prepare apples (if using fresh): peel, core, and chop into roughly 1-inch pieces.
2. Combine apples, sugar, and water (or combine apple juice + sugar) in a medium saucepan. Add optional spices.
3. Bring mixture to a gentle simmer over medium-low heat, stirring to dissolve sugar. Reduce heat to low so it maintains a gentle simmer.
4. Simmer 15–25 minutes until apples are very soft and liquid is fragrant and slightly thickened. If using juice, simmer 10–15 minutes to concentrate flavor slightly—avoid boiling hard.
5. Remove from heat. If you used whole apples, mash gently with a spoon or potato masher to release more juice.
6. Strain syrup through a fine-mesh sieve or cheesecloth into a heatproof bowl or measuring cup, pressing solids to extract liquid. Discard solids (or reserve for compost).
7. Stir in lemon juice if using. Taste and, if desired, adjust sweetness by gently reheating and adding up to 1–2 tbsp sugar, then cool.
8. Cool to room temperature, then transfer to a clean, airtight glass bottle or jar. Refrigerate immediately.
9. Label with date. Shake or stir before using—some settling is normal.
Step 3.
Notes:
- For a clearer syrup, strain twice (first through sieve, then through cheesecloth). For spiced syrup, remove whole spices before bottling.
- To make a richer "apple butter" style syrup, increase sugar to 1.25 cups and simmer longer, but yield and shelf life will vary.
- For a clearer syrup, strain twice (first through sieve, then through cheesecloth). For spiced syrup, remove whole spices before bottling.
- To make a richer "apple butter" style syrup, increase sugar to 1.25 cups and simmer longer, but yield and shelf life will vary.
Storage
Store refrigerated in a sterilized airtight glass bottle or jar. Keeps about 10–14 days in the fridge. To extend shelf life, freeze in small portions (ice cube tray) for up to 3 months. Always use a clean spoon when sampling—contamination shortens shelf life.