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About This Syrup
Simple syrup, sometimes called “sugar syrup,” is a basic syrup that’s commonly used in cocktails and other beverages as a sweetener. Unflavored simple syrup is made by dissolving an equal amount of granulated sugar in an equal amount of water, usually in a 1:1 ratio, to create a sweet-tasting liquid. Although it was once common to use sugar itself in recipes, simple syrups have become the go-to sweetener in cocktails especially because they blend more easily with the other ingredients without leaving behind undissolved sugar crystals.
One of my favorite ways to create delicious new flavor combinations in our cocktails is to use simple syrups infused with fruits, herbs, and other additives. There are lots of pre-made flavored syrups on the market these days, but I actually prefer to create my own recipes for them because it’s very easy—and much more affordable—to make them in batches at home.
This recipe is for a homemade white dragon fruit syrup. Also known as a “pitaya” or “strawberry pear,” this tropical fruit from the cactus family is usually bright pink or green in color and is known for its white flesh speckled with small black seeds. It also has a mild, subtly sweet flavor often compared to kiwi and pear, and although not the most affordable fruit in our area, it’s still a delicacy that can be a delightful addition to cocktails.
I made this syrup for the first time to use in a Star Wars-inspired drink called The Short Stormtrooper. The recipe was inspired by Luke Skywalker, so we chose to use this homemade white dragon fruit syrup as a nod to the Krayt Dragon depicted on Luke’s home planet of Tatooine in The Mandalorian. Find instructions and recommended tools to make it at home in this post.
Syrup Ingredients
To make this syrup, you’ll need the following ingredients:
White Dragon Fruit Slices: This is a slice of white dragon fruit that has been cut into a wheel shape.
White Sugar: This is a sweetener. I used C&H Premium Pure Cane Granulated Sugar.
Water: This is a flavorless fluid that turns the syrup into a liquid. I used filtered water to prevent contamination.
How to Make This Syrup
When making syrups most recipes will tell you to do so on the stovetop, but I prefer to prepare ours using the sous vide method, which was first introduced to me when reading Death & Co: Modern Classic Cocktails. I’ve found that syrups made in a saucepan are often too thick and sticky to use in cocktails because they don’t mix as well with the other ingredients. Now I use an immersion circulator for almost all of our syrups instead. It does take quite a bit longer, but the vast improvement in taste and texture this method provides makes it worth the extra time.
To make this syrup using the sous vide method, you’ll need the following tools:
Immersion Circulator: This is an electric device that is partially submerged in liquid to circulate, heat, and keep the liquid at a stable temperature for precision cooking. I use the Instant Pot Accu Slim Immersion Circulator because it heats up the water quickly.
Food Scale: This is used to precisely measure out the ingredients for the syrup. I use the GDEALER Food Scale because it offers extremely accurate measurements and is easy to store thanks to its compact size.
Large Pot: This is filled with water before the immersion circulator and bag filled with syrup ingredients are placed inside to cook.
Saucepan: This is what the syrup ingredients are placed inside to cook before adding them to the freezer bag.
Silicone Spatula: This is used to stir the syrup. I use the OXO Good Grips Silicone Everyday Spatula because its flexibility allows me to stir and wipe the syrups out of the pan more thoroughly than a spoon.
Large Freezer Bag: This is used to hold the syrup ingredients when they are placed in the pot to cook. I use the Ziploc Gallon Freezer Bags because they’re made with a high quality material that can be reused.
Clips: These are used to securely attach the bag to the side of the pot so the top doesn’t sink below the water level. I use Romeda 3 ½-Inch Spring Clamps because they are small, secure, and versatile.
Fine Mesh Strainer: This is used to remove solid ingredients from the syrup during the transfer process. I use the Barfly Stainless Steel Fine Mesh Strainer because its tightly woven mesh is excellent for removing small seeds and pieces of fruit.
Funnel: This is used to transfer the syrup from the bag to the storage containers without making a mess. I use the ANNIOCA Silicone Food Grade Funnel because it’s flexible and easy to store.
Squeeze Bottle: This is used to store the syrup in the refrigerator for immediate use. I use the OXO Good Grips Squeeze Bottles because they’re high quality.
Storage Pouch with Pouring Spout: This is used to store extra syrup in the freezer for later use. I use the OHMAXHO 16 oz Reusable Plastic Pouches because they’re made with a thick material that doesn’t come open after freezing the syrup.
How to Store This Syrup
Once the syrup is made, it will need to be kept cool to preserve its freshness. Whether it will be stored in the refrigerator or the freezer affects the type of container I use, and I make the decision on where to store it based on when I expect to use some or all of the syrup in cocktails.
Refrigerator Storage: I will usually store our syrups in the refrigerator when I plan to use them in a cocktail either right away or within a few days. If that’s the case, I will store some in a squeeze bottle so I can easily pour the syrup into a jigger when I make the drink. It’s rare that I need all sixteen ounces right away though, so I will often keep some syrup in the refrigerator and will transfer the rest to a pouch so it can be frozen and used later.
Freezer Storage: I will usually store our syrups in the freezer when I don’t think I will use them in a cocktail within a week. If that’s the case, I store them in pouches with pouring spouts because those are made with a flexible material that won’t come open as the syrup expands during the freezing process. I will then thaw the pouches in a bowl of water when I want to use the syrup again.
Flavored syrups like this one should last one to two weeks in the refrigerator and can last up to six months if frozen. I recommend listing the date the syrup was made before storing it so you can keep track of when batches should be used or discarded.
Recipe
This recipe yields approximately sixteen ounces of syrup, which is enough for anywhere from fifteen to thirty-five cocktails depending on the amount needed for the drink.
Fill a large pot with hot water.
Place immersion circulator inside pot of water and set to 135°F.
Thinly slice dragon fruit.
Add white sugar and hot water to a saucepan.
Heat over medium high heat while stirring constantly.
Cook while stirring until sugar is fully dissolved.
Remove from heat immediately after sugar dissolves and before boiling begins, cover, and let cool for 5-10 minutes.
Strain syrup through a fine mesh filter 1-2 times and transfer to a sealable freezer bag.
Mix dragon fruit slices into syrup in freezer bag.
Once the water has heated to 135°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.
Let syrup cook in the pot at 135°F for 2 hours.
Once cooked, place the bag into an ice bath to shock the syrup, then let cool.
Strain syrup through a fine mesh strainer 1-2 times to remove any remaining fruit chunks and seeds.
Pour syrup into a squeeze bottle or pouch with spout using a funnel, then refrigerate or freeze.
Ingredients
Directions
Fill a large pot with hot water.
Place immersion circulator inside pot of water and set to 135°F.
Thinly slice dragon fruit.
Add white sugar and hot water to a saucepan.
Heat over medium high heat while stirring constantly.
Cook while stirring until sugar is fully dissolved.
Remove from heat immediately after sugar dissolves and before boiling begins, cover, and let cool for 5-10 minutes.
Strain syrup through a fine mesh filter 1-2 times and transfer to a sealable freezer bag.
Mix dragon fruit slices into syrup in freezer bag.
Once the water has heated to 135°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.
Let syrup cook in the pot at 135°F for 2 hours.
Once cooked, place the bag into an ice bath to shock the syrup, then let cool.
Strain syrup through a fine mesh strainer 1-2 times to remove any remaining fruit chunks and seeds.
Pour syrup into a squeeze bottle or pouch with spout using a funnel, then refrigerate or freeze.
Shop Syrup-Making Tools
Find collections of syrup-making tools I recommend for your home bar in our Amazon shop.
More Syrup Recipes
If you like this simple syrup, here are a few others we make and use in our cocktails that you may enjoy:
Star Fruit Syrup: A sous vide syrup made with fresh star fruit, white sugar, and water
Blueberry Syrup: A sous vide syrup made with fresh blueberries, white sugar, gum Arabic powder, citric acid, and water
Ginger Syrup: A sous vide syrup made with fresh ginger, white sugar, water, and gum Arabic powder
Hibiscus Grenadine: A stovetop syrup made with dried hibiscus flowers, white sugar, and pomegranate juice
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