Why would you want to make Guinness syrup I hear you ask? My answer? Because it’s completely awesome, that’s why. This lovely syrup has a surprising number of uses; it’s pretty simple to make and it has all the complex bitter, stouty flavours of Guinness, but in a sweet form which makes it fabulous for puddings and cocktails.
I have many plans for my Guinness syrup, so do keep your eyes peeled for recipes in the coming weeks, but first, let’s make a batch ready to be drizzled over pancakes, stirred or shaken into cocktails and even baked into cakes.
How to make guinness syrup
500ml bottle of Guinness
500g of sugar
Tip your Guinness and sugar into an enamel pan or a preserving pan, stir carefully with a wooden spoon on a gentle simmer until the sugar has dissolved.
With the lid off the pan, and stirring frequently, gently simmer the liquid for at least an hour. I simmered my syrup for nearly 2 hours until it reached a thick pouring consistency, slightly looser than golden syrup. Depending what you need your Guinness syrup for, simmer it until it’s the syrupy consistency you need.
Make sure you have a couple of squeaky clean jars or bottles which have been sterilised ready for your syrup. To sterilise your jars, put your clean jars in a low oven for at least half an hour. Carefully remove your jars from the oven (they will be incredibly hot) and pour in your syrup. I suggest you use a jug and a funnel for this. Work quickly and carefully and get the lids on your jars while everything is still hot. Leave your syrup to cool overnight and it’ll be good to go in the morning.
How will use your Guinness syrup? I think it’s got so many possible uses, but drizzled over plain vanilla ice cream would be a pretty good start!