Last Updated on April 16, 2022 by Chef Mireille
Cabernet Simple Syrup
Simple Syrup made with Carbernet Merlot red wine is a delicious multi use syrup that can be utilized in many different recipes and in many different ways.
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Knowing how to make simple syrup is a basic recipe if you are a cook, if you are a foodie – you should have under your belt!
The basic simple syrup recipe is to simmer equal amounts of water and sugar and simmer until desired syrup consistency.
However, you can switch it up by adding different flavors. My local bar makes a fabulous Spicy Coconut Mojito with jalapeno simple syrup. You can flavor up and spice up basic simple syrup with some minor tweaks.
I have been using wine in some of my frozen treats like these Watermelon Sangria Popsicles, I came up with this Carbernet Simple Syrup to utilize in a Cabernet Berry Sorbet recipe (recipe coming soon).
But then I saw that this simple syrup could be used in so many different ways.
The alcohol is simmered away, so you just get this intensely fruity simple syrup with a big bang of flavor!
What wine to use?
I used Cabernet Merlot by Yellow Tail. However, you can use whatever red wine you have in stock.
Just DO NOT use cooking wine. One golden rule I learned in culinary school was if you won’t drink it, you shouldn’t cook with it. If I cook with wine, I am cooking with whatever open bottle of wine I have in the house. NEVER buy cooking wine!
Uses for Cabernet Simple Syrup
- Make sorbet – like this Cabernet Berry Sorbet
- Cocktails
- Drizzle over fresh fruit or vanilla ice cream
- Poaching liquid for deserts like poached pears
- Glaze for desserts
Storing Cabernet Simple Syrup
You can store it in your pantry for up to a month. With all the uses of it, I don’t think it will last that long!
Cabernet Simple Syrup
Ingredients
- 1 ½ cups sugar
- 1 cup red wine
Instructions
- In a saucepan, combine sugar and wine.
- Cook on medium heat for 15-20 minutes until ir coats the back of a spoon.
- Leave the syrup to cool completely.
Notes
Nutrition
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Interesting syrup… I have never used it in any of my recipes.
As long as you promise I won’t float around high on the syrup I will try it. But later when my winter sets in. Right now I rather not step out.
I also like the jalapeno flavor you talked about.
My rusty gear box seems to be cranking up. Let’s see what I come up with. Thanks for the push love it.
Alcohol oxidizes out when you cook it so I promise you won’t be high!
This is completely new recipe to me and I would love to try this syrup and serve it as suggested by you.
I am sure you are going to love it over ice cream or fresh fruit!
Once made, what is the shelf life and how is it best stored?
You can store it at a cool dry temperature. If you live in a warm climate, I would suggest storing it in the refrigerator. I would say it would probably be good for up to 1 year, especially if stored in the refrigerator.