Honey Syrup
Honey Syrup is a sweetener with no alcohol in it, used in 3 drinks on this site.
Making it
refrigerated and sealed. A shelf life here is conservative bar practice rather than a food-safety authority's figure, and it assumes the preparation was bottled clean and cold.
Composition
Derived from the ingredient records. The sugar figure is honey's own, diluted. Every figure here is derived from the ingredient records this recipe names, not measured in a bottle: mass and volume are summed over the lines and the density falls out of the two. The method is worth one check: a one-to-one syrup comes out at 1.228 g/ml against the 1.230 published for a 50% sucrose solution at 20 degrees, a difference of 0.15%. It is marked estimated because a derivation is not a measurement.
Used in these drinks
most firstMethod
2 steps · 22mWarm the 150 ml water to no more than 50 °C and whisk in the 300 g honey until it is evenly mixed. Honey is worth keeping below a simmer: heat drives off the volatile aromatics that were the reason for reaching for honey rather than sugar.
Cool and bottle. It separates slightly on standing and needs a shake before use.
The amounts above are the batch this recipe makes, not a portion of it, and they do not scale with any drink count, because a preparation is made once and then measured out of.