Syrups

This is still a work in progress! Enjoy this pretty picture and these basic recipes for now.

What kind of sugar to use

I use turbinado sugar since it has a slight hint of molasses, which is complex and therefore better. You could just as easily use white sugar or something whacky like palm sugar, but I would stay away from brown sugars since I think the molasses flavor would overpower your tea. Be sure to measure by weight, since different brands of sugar have different granularities, and that makes it hard to get the sweetness level consistent when you measure by volume.

Simple syrup

Used to sweeten drinks.

Ingredients (scale up or down as needed)

70 grams sugar

80 grams water

Directions

1. Combine sugar and water in a small pot.
2. Heat the mixture on medium-low heat while stirring until the sugar is completely dissolved.
3. If you want to be extra and ensure consistency, add water until the total weight of the mixture is 150 grams (to replace water that evaporated).
4. Refrigerate for up to two weeks.

Boba syrup

There are a lot of ways to do this! A lot of boba shops use different mixtures of honey, brown sugar, and white sugar. I personally don't like boba syrups with brown sugar since I think the flavor easily overpowers the tea. Here's what I currently use:

Ingredients (scale up or down as needed)

70 grams sugar

40 grams honey

80 grams water

Directions

1. Combine sugar and water in a small pot.
2. Heat the mixture on medium-low heat while stirring until the sugar is completely dissolved.
3. Take the pot off the heat, and add in honey. Stir to combine until the honey is evenly dissolved.
4. If you want to be extra and ensure consistency, add water until the total weight of the mixture is 190 grams (to replace water that evaporated).
5. Refrigerate for up to two weeks.