Kiwi syrup is a bright, tangy-sweet mixer crafted by combining fresh kiwi juice with sugar, yielding a luscious green liquid that brings both flavor and visual appeal to cocktails. This version emphasizes the fruit’s crisp, tropical notes and gentle acidity, making it a lively and versatile complement to everything from a Mojito to science fiction-themed originals.
Method: Sous Vide
Serving Size: 16 (1 fl oz each)
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Wash 8 ripe kiwis, then using a chef's knife, cut off the top and bottom ends.
Using a citrus juicer, juice kiwis one at a time.
Add 300 g sugar to a blender.
Measure out 300 ml kiwi juice, then slowly pour into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Pour kiwi mixture into a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove kiwi solids and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.