Coriander stem syrup adds a bright and herbaceous note to cocktails. Here’s how to make it and move a step closer towards zero waste.
Coriander Stem Syrup – Photo © Cocktails & Bars
Coriander or cilantro is a divisive herb. Depending on genetic differences, you either love it or find that it tastes of soap. Coriander is used in almost all gins as well as spirits such as absinthe, liqueurs and vermouth. It has many applications in the culinary world. The leaf is most commonly used while the seeds can be lightly toasted and used in dishes often leaving the stem to be discarded.
The coriander plant is a great addition to an edible garden but it is often difficult to grow during the warmer months when the plant bolts, flowers and turns to seed, as in the photograph above. At that point, the leaves lose a little of their flavour as the plant puts its energy into flowering but the stem still packs a punch and can be used to make a syrup.
Making the herb-infused syrup is an easy process. It consists of making a simple syrup using equal parts sugar and water ratio then steeping the chopped coriander stem for a minimum of thirty minutes. The syrup is then fine strained and refrigerated until use.
Coriander stem syrup adds a bright, herbaceous flavour with a subtle citrus note and complements gin, blanco tequila and white rum.
Coriander Stem Syrup
Ingredients
- 250ml water
- 250ml white granulated sugar
- 25g coriander stems, chopped
Equipment: small saucepan, fine strainer or cheesecloth, swing top glass bottle
Method
In a small saucepan, bring equal parts water and white sugar to the boil. Remove from the heat. Add the chopped coriander stems and steep for a minimum of 30 minutes.
Strain using a fine strainer or a cheesecloth into a swing top glass bottle and store in the fridge. It will keep for approximately 2 weeks.
