This is a recipe for homemade gum arabic simple syrup that’s essentially just a thicker, more viscous simple syrup. While it tastes mostly the same as regular syrup, the texture and mouthfeel it has sets it apart because gum arabic powder is a natural thickener and emulsifier. You can use this syrup any time a simple syrup is called for in a recipe, but specific recipes that it’s great in are the Sazerac, Harvest Run, and Mint Julep.
Fill a large pot with hot water.
Place immersion circulator inside pot of water and set to 135°F.
Add 200 g sugar and 25 g gum arabic powder to a blender and blend until combined.
Slowly pour 200 ml hot water into blender and blend until sugar is dissolved.
Pour sugar mixture into sealable freezer bag.
Once the water has heated to 135°F, seal the freezer bag, place it in the water while leaving the top 3-4 inches of the bag outside of the water, and secure the top of the bag to the side of the pot with clips.
Let syrup cook in the pot at 135°F for 2 hours.
Once cooked, place the bag into an ice bath to shock the syrup, then let cool for 5-10 minutes.
Strain syrup through a fine mesh strainer 1-2 times to remove any sugar particles.
Pour syrup into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.