Homemade Pistachio Syrup
This homemade pistachio syrup is rich, nutty, and surprisingly easy to make with just a few simple ingredients. Made with real pistachios, it’s perfect for recreating your favorite coffee shop pistachio drinks right at home.
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Servings: 10 ounces
Equipment
- Spatula or spoon
Ingredients
- 1 cup roasted & salted pistachios shelled (meaning no shell)
- 1 cup granulated cane sugar
- 1 cup water
- 1/2 teaspoon salt
Instructions
- Combine roasted and salted shelled pistachios, sugar, and water in a small saucepan and stir to combine.
- Bring the mixture to a boil over medium high heat.
- Once boiling, lower the heat to medium low and let simmer for 10 minutes.
- After 10 minutes, remove the mixture from the heat, and strain out the pistachios from the syrup. Don't discard the pistachios; you can place them on a parchment paper lined baking sheet at bake at 350 for 10-15 minutes or until lightly toasted, and enjoy as a snack or on top of a salad.
- Add a pinch of salt to the syrup, and stir to combine.
- Use the syrup in any drink of choice right away, or let the syrup cool completely before transferring to an airtight container, and store in the fridge for up to three weeks. Shake well before each use.
Notes
"Shelled" pistachios means NO SHELL. If your pistachios have the shell on them, you need to remove the shell before proceeding with the recipe.
For a sugar free pistachio, simply swap the cane sugar for allulose.
As soon as the syrup mixture comes to a boil, lower the heat to a low simmer. You want the low simmer period to infuse the flavors, not boil off all the water.
The syrup will thicken slightly once chilled in the fridge.