Homemade Pistachio Drink Syrup
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Cook Time
mins
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Total Time
20 mins
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Course
Condiments
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Cuisine
American
Homemade Pistachio Drink Syrup
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This bright green syrup tastes just like pistachios, with a bright green color and bold, nutty flavor that's perfect in caffeinated beverages, cocktails and mocktails, or drizzled over ice cream, waffles or pancakes.
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Ingredients
- ½ ½ cup shelled pistachios
- ¾ ¾ cup granulated sugar
- ¾ ¾ cup filtered water
- fine sea salt optional (to taste)
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Instructions
- To blanch pistachios, submerge shelled pistachios in boiling water for 20 to 30 seconds (NO LONGER). Briefly dunk in an ice bath to stop them from cooking any further. Drain onto paper towels, then rub vigorously between two thick paper towels or clean dish towels to loosen the skins. Peel off any remaining skins with your fingers. Spread out on a baking sheet to dry fully (this can be done hours or even days ahead of time). Note that blanching and peeling the pistachios is optional, if you opt to skip it your syrup will be more brown in color.
- Preheat oven to 250 degrees F. Spread shelled or slivered pistachios in an even layer on a cookie sheet. Bake for 5 to 10 minutes or until fragrant but not yet browned (slivered pistachios will need less time, blanched or whole pistachios will need a few minutes more). Remove from oven and let cool slightly.
- Combine sugar, water, and salt in a medium saucepan. Bring to a simmer, stirring until sugar is dissolved. Add toasted pistachios and let simmer for one more minute, then remove from heat, cover and let sit for 20 to 30 minutes to cool slightly (you don't want to be blending super hot liquids).
- Transfer syrup to a high powered blender. Process until very smooth and no large chunks of pistachio are visible.
- Pour blended syrup through a fine mesh sieve. For a thinner, smoother texture, let syrup drip through the sieve at its own pace, and do not press any of the pulp through (you can save the leftover pulp for another use). It may take up to an hour to fully strain.
- Or, if you are ok with a slightly thicker mouthfeel, you can press the pulp through the sieve with a soft rubber spatula or the back of a spoon; the syrup should be blended enough that most of the pulp should pass through with very little leftover.
- Transfer syrup to a glass bottle or other airtight container. Keep refrigerated for up to 2 weeks. You can also freeze it for even longer (be sure to use a freezer-safe container and leave a little space for expansion).
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