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About This Syrup
This is our favorite cinnamon simple syrup recipe made using the sous vide method. It has the perfect amount of spice and a thin texture that’s great for using in cocktail recipes. I specifically made this one for the Harvest Run recipe we shared in honor of the 2020 Kentucky Derby that took place in September instead of May that year. We’ve since used it again in the Eauxdvi and Iron Ranger, as well as several other autumn cocktail recipes.
Recipe
Fill a large pot with hot water, place immersion circulator inside, and set to 145°F.
Add cinnamon, sugar, gum arabic powder, saline solution, and hot water to a blender and blend.
Pour mixture into a sealable heatproof plastic bag, removing as much air as possible before sealing. This can be done by dipping most of bag, other than unsealed top, into the water so the pressure pushes all of the air out and sealing it before pulling it back out of the water.
Once water has preheated, place bag in water while leaving sealable top exposed to air and let cook for 2 hours.
Once cooked, place bag into an ice bath to shock the solution, then let cool.
Strain syrup through a sieve or two fine mesh filters and transfer into container.
Ingredients
Directions
Fill a large pot with hot water, place immersion circulator inside, and set to 145°F.
Add cinnamon, sugar, gum arabic powder, saline solution, and hot water to a blender and blend.
Pour mixture into a sealable heatproof plastic bag, removing as much air as possible before sealing. This can be done by dipping most of bag, other than unsealed top, into the water so the pressure pushes all of the air out and sealing it before pulling it back out of the water.
Once water has preheated, place bag in water while leaving sealable top exposed to air and let cook for 2 hours.
Once cooked, place bag into an ice bath to shock the solution, then let cool.
Strain syrup through a sieve or two fine mesh filters and transfer into container.
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