Pistachio Syrup

Pistachio Syrup

A nutty, sweet syrup that turns ordinary coffee drinks into something richer.

Total 55 min Makes 16 oz Calories 65/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher, Kosher for passover

Allergens

Tree nuts

This syrup steeps toasted pistachios in a simple sugar syrup, drawing out a mellow, nutty flavor with a hint of almond warmth. It pours easily over lattes, drizzles into cocktails, or sweetens baked goods, and keeps well in the refrigerator for weeks.

Ingredients

  • 1 cup shelled pistachios
  • 2 cups granulated sugar
  • 2 cups water
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt

Method

  1. Toast the pistachios in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 4 minutes.

  2. Transfer the toasted pistachios to a cutting board and coarsely chop or crush them with the flat side of a knife.

  3. In a 6-quart saucepan, combine the sugar, water, and crushed pistachios. Bring to a simmer over medium heat, stirring until the sugar dissolves.

  4. Reduce the heat to low and simmer gently, stirring occasionally, to infuse the syrup with pistachio flavor.

  5. Remove the pan from the heat and stir in the almond extract and salt.

  6. Let the syrup cool to room temperature, then strain through a fine-mesh sieve into a jar or bottle, pressing on the pistachio solids to extract as much liquid as possible.

  7. Discard the spent pistachio solids. Cover and refrigerate the syrup for up to 3 weeks.

Rate this recipe

★ 4.6 (1)

Pistachio Syrup

This syrup steeps toasted pistachios in a simple sugar syrup, drawing out a mellow, nutty flavor with a hint of almond warmth. It pours easily over lattes, drizzles into cocktails, or sweetens baked goods, and keeps well in the refrigerator for weeks.

55 min 16 oz 65 cal

Ingredients

  • 1 cup shelled pistachios
  • 2 cups granulated sugar
  • 2 cups water
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt

Method

  1. 1

    Toast the pistachios in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 4 minutes.

  2. 2

    Transfer the toasted pistachios to a cutting board and coarsely chop or crush them with the flat side of a knife.

  3. 3

    In a 6-quart saucepan, combine the sugar, water, and crushed pistachios. Bring to a simmer over medium heat, stirring until the sugar dissolves.

  4. 4

    Reduce the heat to low and simmer gently, stirring occasionally, to infuse the syrup with pistachio flavor.

  5. 5

    Remove the pan from the heat and stir in the almond extract and salt.

  6. 6

    Let the syrup cool to room temperature, then strain through a fine-mesh sieve into a jar or bottle, pressing on the pistachio solids to extract as much liquid as possible.

  7. 7

    Discard the spent pistachio solids. Cover and refrigerate the syrup for up to 3 weeks.