How to make pistachio syrup
How to make pistachio syrup? As chef, I am delighted to invite you on a unique taste journey by revealing my exclusive recipe for homemade pistachio syrup.
This delicious elixir, with an irresistible flavor, is much more than a simple ingredient; it embodies the essence of culinary creativity, offering a refined touch to your cocktails and mixed rums.
Prepared with care and passion, this pistachio syrup will awaken your taste buds, transporting you to a world of subtle and exquisite flavors. Get ready to experience the art of mixology from a whole new perspective, because with this recipe, culinary excellence is within reach.
How to make pistachio syrup
- 140g shelled pistachios
- 150g powdered sugar
- 150 ml of water
- First roast the pistachios if you wish
- Using a robot you will make a fine pistachio powder
- Mix the sugar and water in a saucepan over medium heat and when the mixture is smooth, you will simply add the pistachios. Now bring to a boil and lower the heat, simmer for 8 minutes
- Remove from the heat, cover and leave to macerate for 5 hours, then filter and it’s ready.
How to use pistachio syrup
Pistachio syrup is easily used in fruit salads to give surprising notes but also in hot drinks, cocktails and mixed rums . Discover the most beautiful recipes with pistachio syrup on our blog . And discover our online store specializing in vanilla .
Discover our syrups:
- Vanilla Syrup
- Orange syrup
- Mint sirup
- Lemon Syrup
How to roast pistachios
To roast a pistachio, nothing could be simpler, you simply shell them.
Place in a baking tray on a sheet of parchment paper
Bake for 15 minutes at 150°C and halfway through cooking, turn the pistachios
Then take them out and let them cool and ready.
Pistachio is good, you can use it in cocktails, in starters and even in desserts
Pistachio , with its reputation for sophistication, never fails to surprise once served at the table. With its delicate sweet flavor and bright green color, it not only lends itself to snacks, but it also fits exquisitely into various recipes, whether sweet or savory, such as ice creams, mousses , puddings, chocolates, pastas and risottos.
In Arab cuisine, it finds its place in traditional Baklava, one of the best-known Turkish pastries in the world. In India, it goes well with Rasmalai, a dessert made of ricotta, dates, pistachios and a delicate fragrant milk sauce.
Pistachios can be eaten raw or roasted, in both sweet and savory dishes. Salted, with or without shell, they are excellent appetizers, particularly with beers and wines. “Sprinkled on pasta or used to coat meats and fish, they provide crunch, variety of textures and break the monotony of the dish. It’s an ingredient that brings charm and enhances the recipe.
It is important to note that the town of Bronte, located at the foot of the Etna volcano in Sicily, is the only place in Italy where pistachios are grown. The Bronte pistachio is a product benefiting from a PDO (Protected Designation of Origin) and is famous worldwide for its unique color, taste and fragrance. Every year, in September and October, the city hosts the Pistachio Festival (Sagra del Pistacchio di Bronte). During this event, local chefs offer nougats, creams, sausages and cheeses seasoned with pistachio, as well as other preparations specially created for the occasion. Stands are set up, and even pop-up restaurants are set up in residents’ homes, offering the opportunity to taste pistachio-based dishes.
In addition to its exquisite taste, pistachio has health benefits. Rich in monounsaturated fatty acids, just like Brazil nuts and peanuts, it contributes to cardiovascular health by helping to regulate cholesterol and triglycerides. Its high content of proteins, vitamins, fibers and antioxidants makes this fruit a very beneficial food for the body.