Star fruit syrup is a shimmering, tropical-sweet mixer made by blending fresh star fruit juice with sugar, producing a golden-yellow liquid that adds both flavor and visual charm to cocktails. This version highlights the fruit’s delicate, tangy sweetness and subtly floral notes, making it a bright and versatile addition to drinks ranging from classic Tiki creations to imaginative, character-inspired originals.
Yield: 16 fl oz
Serving Size: 1 fl oz
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Wash 3–4 large ripe star fruits, then using a chef's knife, cut in thirds.
Add star fruit slices to a blender, then blend on high, pressing chunks down toward the blade, for 1–2 minutes until the pulp is smooth.
Pour blended star fruit pulp into a bowl through a large strainer 2–3 times to strain out juice.
Rinse and dry blender, then add 415 g sugar and 40 g gum arabic powder to a blender and blend on high for 30–60 seconds until thoroughly combined.
Measure out 415 ml star fruit juice, then slowly pour into blender with sugar and gum arabic powder and blend on high for 30–60 seconds until sugar is fully dissolved.
Pour star fruit 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 star fruit solids and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.