Cep Mushroom Syrup
Syrups
From Lyaness (Ryan Chetiyawardana), London. Used in the Cep Manhattan.
Ingredients
- Dried Porcini Mushrooms30 grams
- Sugar250 grams
- Water250 ml
Method
- 1.Make a 1:1 simple syrup by dissolving sugar in hot water.
- 2.Add dried porcini mushrooms while syrup is still hot.
- 3.Steep for 2 hours, stirring occasionally.
- 4.Fine strain through cheesecloth.
- 5.Bottle and refrigerate.
Notes
- Lasts 2-3 weeks refrigerated.
- Adds earthy depth and umami. A small amount goes a long way.
Batch scaling
Common batch sizes for the Cep Mushroom Syrup. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| Dried Porcini Mushrooms | 30 grams | 60 grams | 120 grams | 240 grams | 480 grams |
| Sugar | 250 grams | 500 grams | 1000 grams | 2000 grams | 4000 grams |
| Water | 250 ml | 500 ml | 1000 ml | 2000 ml | 4000 ml |
Scale to any batch size — instantly
Open the calculator to scale the Cep Mushroom Syrup by servings, bottle fill, or container volume. Unit conversion built in.
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