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Making Infused Syrups That Do Not Need Refrigeration

cmyers | Sep 11, 201105:42 PM

Making infused syrups and bottling them for holiday gifts appeals to me but most of the recipes I have come across require refrigeration. I'd prefer to make pantry gifts since most people I know already have way too many condiments crowding precious refrigerator space.

I did come across advice from a mixologist who suggests adding 1 to 2 ounces of vodka or neutral grain spirit after the syrup has been bottled to prevent mold or bacteria from growing (although he is not explicit that this will avoid the necessity of refrigeration).

Would like to hear of anyone's experience with making non-refrigeration infused syrups and what has worked.

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