Sage Syrup
Syrups
Ingredients
- Sugar500 grams
- Water500 ml
- Fresh Sage Leaves25 grams
Method
- 1.Dissolve sugar in water over low heat.
- 2.Remove from heat, add sage leaves.
- 3.Steep 15-20 minutes — taste and strain when herbaceous but not astringent.
- 4.Fine strain and bottle.
- 5.Refrigerate.
Notes
- Earthy and savory — perfect with bourbon, apple, and pear.
- Use in autumn cocktails and smashes.
- Lasts 3 weeks refrigerated.
Batch scaling
Common batch sizes for the Sage 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 |
| Fresh Sage Leaves | 25 grams | 50 grams | 100 grams | 200 grams | 400 grams |
Scale to any batch size — instantly
Open the calculator to scale the Sage Syrup by servings, bottle fill, or container volume. Unit conversion built in.
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