7 Oct at 6:27 PM

Pandan Simple Syrup

Take a classic simple syrup and give it a fragrant twist with fresh pandan leaves.

Pandan has a naturally sweet, floral aroma with hints of vanilla and coconut, making it a beautiful addition to cocktails and desserts. It’s particularly good in drinks where you want sweetness with a little more character.

Fresh pandan leaves can usually be found at Asian supermarkets, often in the fresh produce or refrigerated section.

Makes: 150ml
Prep Time: 5 minutes
Cook Time: 5 minutes
Infusion Time: 20 to 30 minutes

Ingredients

100g caster sugar
100ml water
2 to 3 fresh pandan leaves approx 20cm long each

Method

1. Prepare the pandan

Rinse the pandan leaves, then cut them into smaller pieces. Lightly bruise or knot the leaves to help release their flavour.

2. Make the syrup

Add the sugar, water and pandan leaves to a small saucepan.

Place over a low to medium heat and gently warm, stirring until the sugar has completely dissolved.

There’s no need to bring it to a boil. Once the sugar has dissolved and the syrup is clear, remove it from the heat.

3. Infuse

Leave the pandan leaves in the syrup for 20 to 30 minutes while it cools, allowing their flavour and aroma to infuse.

4. Strain

Once the syrup has cooled, remove the pandan leaves.

5. Store

Pour into a clean, airtight bottle or jar and refrigerate.

Storage: Keep refrigerated and use within 2 to 4 weeks.

Tips

Don’t rush the infusion. The pandan will continue to release its flavour as the syrup cools, so there’s no need to keep cooking it to get more flavour. Gentle heat followed by a 20 to 30 minute infusion gives you a fragrant syrup without overcooking it.

And remember: don’t overboil the syrup. Once the sugar has dissolved, take it off the heat and let the pandan do the work.

If the syrup starts to crystallise, add a small splash of water and gently warm it again until the crystals dissolve completely. Then remove it from the heat and allow it to cool.