Can I make sugar-free pistachio syrup?

Yes! Simply swap out the sugar for a sugar substitute like erythritol, and add a pinch of xanthan gum to prevent crystallization.

How long does homemade pistachio syrup last?

When stored in an airtight container in the fridge, your pistachio syrup can last up to two weeks.

Can I use pistachio syrup in cocktails?

Absolutely. Pistachio syrup adds a nutty, sweet flavor to cocktails, especially in whiskey-based drinks like an old fashioned or a martini.

What can I do with the leftover pistachio pieces?

Don’t throw them away! Use them as a topping for desserts like ice cream or oatmeal. They’re delicious candied pistachios at this point.

Is it necessary to add almond extract?

No, almond extract is optional. It enhances the nutty flavor but isn’t necessary for the syrup to taste great.

Can I make this syrup with salted pistachios?

Yes, but skip adding any extra salt if your pistachios are already salted. It’s all about balance!

How much syrup should I use in my coffee or lattes?

Start with a tablespoon and adjust based on your taste preference. You can always add more!

Quick and Easy Homemade Pistachio Syrup Recipe

Name: Pistachio Syrup Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 20 min
Cuisine: Global
Ingredients: 1 cup granulated sugar; 1 cup water; 1 cup roasted, lightly salted pistachios (chopped); ½ teaspoon almond extract (optional); Pinch of salt (only if using unsalted pistachios)

Description

This homemade pistachio syrup is the perfect way to elevate your coffee, cocktails, and desserts with a rich, nutty flavor. Made with roasted pistachios and a hint of almond extract, it’s a versatile syrup that can be stored in the fridge for up to two weeks. This recipe offers an original twist by slightly increasing the simmer time for a deeper infusion of pistachio flavors. It’s simple, quick, and utterly delicious.

Equipment:

Medium saucepan
Fine mesh strainer or cheesecloth
Glass jar or bottle for storage

Ingredients

Units Scale

1 cup granulated sugar
1 cup water
1 cup roasted, lightly salted pistachios (chopped)
1/2 teaspoon almond extract (optional)
Pinch of salt (only if using unsalted pistachios)

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Instructions

Chop the Pistachios: Start by roughly chopping your pistachios. The goal is to break them down just enough to release their oils into the syrup, not pulverize them into dust.
Boil Water and Sugar: In a medium saucepan, combine water and sugar. Heat over medium-high, stirring constantly until the sugar dissolves and the mixture comes to a boil.
Add Pistachios: Once the sugar has fully dissolved, add your chopped pistachios to the syrup. Stir gently and reduce the heat to low.
Simmer: Let the mixture simmer for 10-12 minutes instead of the typical 8-10. The extended simmer time allows the pistachio flavor to deepen and develop more complexity.
Add Almond Extract (Optional): During the last 2-3 minutes of simmering, add almond extract if you’re using it. This enhances the nutty aroma and flavor but is entirely optional.
Strain: Remove the syrup from the heat and let it rest for 10-15 minutes. Strain through a fine mesh strainer or cheesecloth to remove the pistachio pieces.
Cool and Store: Allow the syrup to cool completely before transferring it to a glass jar or bottle. Store in the fridge for up to two weeks.

Notes

This recipe stands out because of the slightly extended simmer time, which allows the syrup to develop a richer, more intense pistachio flavor. Many recipes simmer for 8-10 minutes, but this extra time makes a noticeable difference, resulting in a deeper, more balanced flavor profile. If you’re looking for a syrup with a bolder pistachio essence, this is the key step.

Nutrition

Serving Size: 1 Tablespoon
Calories: 60
Sugar: 14g
Sodium: 5mg (will vary based on salted/unsalted pistachios)
Fat: 0.5g
Protein: 0.5g