Syrup for suspending pearls
Make the three-ingredient syrup used in several molecular cocktail recipes to keep pearls suspended.
Ingredients used in this recipe
Syrup for suspending pearls
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Make the three-ingredient syrup used in several molecular cocktail recipes to keep pearls suspended.
Ingredients
- 150g caster sugar
- 150ml water
- 1g Special Ingredients xanthan gum
Products used in this recipe
Method
- Combine the water and sugar in a small saucepan and heat, stirring until completely dissolved.
- Leave to cool to room temperature, then blend in the xanthan gum until slightly thickened. Pass through a fine sieve.
- Store in the refrigerator for up to 1 week.