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Cinnamon Syrup

Yields20 ServingsPrep Time2 hrs 15 mins

This is a Sips From Scripts original recipe for cinnamon simple syrup for cocktails using the sous vide method adapted from Death & Co.

Cinnamon Simple Syrup Recipe

Ingredients
 200 g White Sugar
 200 ml Hot Water
 25 g Gum Arabic Powder
 10 g Crushed Cinnamon Sticks
 2 drops Saline Solution
Method
1

Fill a large pot with hot water.

2

Place immersion circulator inside pot of water and set to 145°F.

3

Gently crush cinnamon sticks in a mortar & pestle, then measure out 10 g crushed cinnamon sticks.

4

Add 200 g sugar, 25 g gum arabic powder, 10 g crushed cinnamon sticks, and 2 drops saline solution to a blender and blend until combined.

5

Slowly pour 200 ml hot water into blender and blend until sugar is dissolved.

6

Pour cinnamon and sugar mixture into sealable freezer bag.

7

Once the water has heated to 145°F, seal the freezer bag, place it in the water while leaving the top 3-4 inches of the bag outside of the water, and secure the top of the bag to the side of the pot with clips.

8

Let syrup cook in the pot at 145°F for 2 hours.

9

Once cooked, place the bag into an ice bath to shock the syrup, then let cool.

10

Strain syrup through a fine mesh strainer 1-2 times to remove cinnamon sticks and any sugar particles.

11

Pour syrup into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.

Nutrition Facts

Servings 0