miso honey syrup
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Miso honey syrup
Ingredients
150g honey
75g water
15g White or red miso
Steps
Combine miso (I used red miso, white miso will also work great!) with water and honey of choice into a saucepan over medium heat for 10 minutes, then let cool and strain into a container. Keep for 2 weeks.
Used in these cocktails:
What kind of Miso should I use?
White miso (shiro miso) is fermented the shortest, is light in color and has the most subtle and mild flavor of the miso options. Red miso (aka miso), is fermented a little longer, which gives a richer flavor, more saltiness on the palette, and is darker in color (hence the names).
If you like bold flavors and you’re a big fan of salty & sweet contrasts, I recommend making a red miso honey syrup. If you’re looking for a more subtle savory flavor, try the white miso.
