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Hokkaido Syrup

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Hokkaido Syrup

The perfect hokkaido syrup recipe with a picture and simple step-by-step instructions.

Hokkaido syrup

  • 300 g Sugar, brown
  • 330 ml Filtered water
  • 3 tbsp Hokkaido puree from the small pumpkin
  • 2 tbsp Gingerbread spice, homemade

Hokkaido syrup

  1. Weigh out the brown sugar and place in a small saucepan. Add with measured water (filtered). Stir once. Cut the Hokkaido pumpkin into pieces and puree them. Add to the pot. Mix everything together. Then bring the whole thing to a boil.
  2. Take a bowl and place a colander in it. Put the boiled in there. Let cool down. Then pour into a clean, hot rinsed bottle. Let cool down further. This syrup is popular with hot drinks and much more. Imagination without limits!
Dinner
European
hokkaido syrup

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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