Bergamot Syrup
Syrups
Ingredients
- Sugar500 grams
- Water500 ml
- Bergamot Tea6 each
Method
- 1.Combine water and sugar over low heat, stir until dissolved.
- 2.Add Earl Grey tea bags (or 30g loose leaf).
- 3.Steep for 10 minutes — taste frequently to avoid bitterness.
- 4.Remove tea, strain if using loose leaf.
- 5.Bottle and refrigerate.
Notes
- Used in the Artesian Champagne Cocktail.
- Lasts 3-4 weeks refrigerated.
- Can also use fresh bergamot zest if available.
Batch scaling
Common batch sizes for the Bergamot Syrup. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| Sugar | 500 grams | 1000 grams | 2000 grams | 4000 grams | 8000 grams |
| Water | 500 ml | 1000 ml | 2000 ml | 4000 ml | 8000 ml |
| Bergamot Tea | 6 each | 12 each | 24 each | 48 each | 96 each |
Scale to any batch size — instantly
Open the calculator to scale the Bergamot Syrup by servings, bottle fill, or container volume. Unit conversion built in.
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