Go to the Recipe: Vanilla-Chamomile Syrup
Why did you use glucose and not just all sugar for the simple syrup?
What other applications for simple syrup would you use one with glucose?
Glucose helps to resist crystallization. If the syrup is being agitated in a bottle with a speed pour it may crystalize. Glucose also cuts the sweetness while maintaining viscosity.
Any simple syrup will benefit from the addition of glucose.
Love to try this using honey from my local grower in Hillsboro Oregon! Using this exact recipe in place of the glucose. Is it going to be shelf stable or anything I should be aware of?
