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About This Syrup
This is a recipe for the gum Arabic simple syrup we make using the sous vide method. If you’ve never tried gum syrup, it’s essentially just a thicker, more viscous simple syrup. While it tastes mostly the same as regular syrup, the texture and mouthfeel it has sets it apart because gum Arabic powder is a natural thickener and emulsifier. You can use this syrup any time a simple syrup is called for in a recipe, but specific recipes that it’s great in are the Sazerac, Harvest Run, and Mint Julep.
Tips for Making This Syrup
Cooking gum Arabic syrup in the immersion circulator has the added benefit of combining and dissolving the gum Arabic powder during the process. Gum Arabic is naturally very hard to dissolve—typically dissolving it at room temperature will take 4-6 hours of sitting in water after stirring. Try this recipe with double the amount of sugar for a rich simple syrup, with different kinds of sugars to compliment different spirits, or with additional ingredients mixed in to get infused or flavored simple syrups. Also, try experimenting with the amount of gum arabic used, as more will result in a thicker syrup and less will result in a thinner syrup.
If you don’t have an immersion circulator, you can still make this by combining gum arabic and warm water in a mixing bowl and whisking vigorously until as dissolved as possible. Let it sit uncovered at room temperature for 4-6 hours until the powder is completely dissolved and the mixture has turned into a paste. Then add the mixture to a saucepan over medium-high heat, mix in sugar, and stir constantly until the sugar is completely dissolved but the water has not yet boiled. Remove from heat, let cool, and pour into a container.
Recipe
Fill a large pot with water, place immersion circulator inside, and set to 135°F.
Mix gum arabic powder and sugar together and add to a blender.
Stir in warm filtered water and blend until sugar and gum arabic powder are fully dissolved.
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 two hours.
Once cooked, place bag into an ice bath to shock the solution, then let cool.
Strain syrup through a fine mesh filter and transfer into container.
Ingredients
Directions
Fill a large pot with water, place immersion circulator inside, and set to 135°F.
Mix gum arabic powder and sugar together and add to a blender.
Stir in warm filtered water and blend until sugar and gum arabic powder are fully dissolved.
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 two hours.
Once cooked, place bag into an ice bath to shock the solution, then let cool.
Strain syrup through a fine mesh filter and transfer into container.
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