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Demerara Syrup Recipe

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Written by Chef David Pietranczyk.
Demarara syrup

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

The Karo syrup will help to prevent crystallization as the syrup sits in your fridge. If you make a lot of Mai Tais, you may omit it. Crystallization isn't bad but the sugar is precipitating out of solution and the ratio of sugar to water is changing. This will make an inconsistent drink. The vanilla bean paste is optional.

Personally I find that it takes the edge off of the Demerara sugar. The syrup should not taste overly of vanilla.

From the ISVA Editors

Demerara sugar adds a different profile to cocktails, and creating a demerara simple syrup with it makes it easy to add to cocktails, shrubs or other drinks.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Demerara Syrup Recipe

  • Published: October 29, 2021
  • By Chef David Pietranczyk.
  • Serves: 200 grams

Ingredients for Demerara Syrup

  • For the Demerara Syrup

  • 200g Demerara sugar
  • 14g Karo syrup (optional)
  • 100g Water
  • 2g Coarse kosher salt
  • 7g Vanilla bean paste (optional)

  • Specialty Equipment List

  • Squirt bottle
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Cooking Instructions for Demerara Syrup

For the Demerara Syrup

Combine all of the ingredients in a pot on the stove.

Whisking constantly, bring the mixture to a boil 3 times and skim off as much foam as possible each time. This will help to ensure that all of the sugar dissolves.

Allow the mixture to cool to room temperature. Reserve in the fridge in a squeeze bottle

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

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