|This isn't David Wondrich. This dude is a gum arabic producer in Niger.|
So, as you may have found on other blogs like Cocktail Chronicles that have done all the hard work and given you and I the recipe for gomme syrup, I'd like to make the process a little bit simpler for the masses. By the way, Cocktail Chronicles is a fantastic blog.
|This is what gum arabic looks like...on a tree.|
Cocktail Chronicles has this recipe split up into two parts; 2:1 simple syrup and arabic gum syrup.
Arabic Gum Syrup
Put the arabic powder and room temperature water in a bowl and whisk until combined. It took only a few minutes.
Add the sugar and room temperature water in a canning jar and shake the hell out of it until the sugar dissolves. There may still be minute sugar granules floating around. Don't worry. We'll take care of that in a second.
When you're tired of whisking and shaking that Ball Caning Jar, combine these two syrups in a small sauce pan and put over low heat - DO NOT BOIL. Using a regular old kitchen metal spoon, stir the syrup until you can't feel any of the sugar granules on the bottom of the pot. This takes about 45 seconds. Remove from heat. Let cool at room temperature for a bit. You want to wait long enough for the white foam to form on top of the syrup.
When the foam forms on the top, scoop it off with a spoon. Then, use a conical cocktail strainer and strain into a jar or capped bottle of your choice. I just use a Ball Jar. POW! It's ready to use.
So, lets recap:
Cold shake sugar and water
cold whisk arabic gum and water
combine both syrups in a sauce pan
over low heat, stir until you can't feel the sugar granules
scoop off foam - This is just tiny bubbles. No need to get grossed out by it.
Strain into a bottle
This whole recipe will take about a mere 10 minutes not including the cooling time. I don't know how long I let mine cool. I left it on the counter and then ran out to do an errand. You can do the same, that is, if you have errands to do.