Your cart

Your cart is empty

This isn't very fun for either of us, is it?

May we recommend checking out:

Infused Syrups

Infused Syrups

Infused syrups can be a great way to explore ingredients and taste combinations. Simple and easy to make, the possibilities are endless. They can be paired with sparkling water and wine, used in your cocktail and coffee, or poured over pancakes and ice cream. Add your spin to this truly versatile starter recipe. Use heavy syrup with juicy fruits, use light syrup with spices, herbs, teas and other dry ingredients.

Ingredients for Heavy Syrup:

  • 2 parts sugar by weight
  • 1 part water by weight

Ingredients for Light Syrup:

  • 1 part sugar by weight
  • 1 part water by weight


Pour water and sugar into a saucepan.
Bring water to a boil, stirring constantly.
Once sugar is dissolved completely, remove pan from heat immediately and set aside to cool.
Note: Boiling syrup for an extended period of time will thicken it.
Once syrup has cooled, arrange your desired infusion ingredients in the Porthole.
Close the Porthole, tighten screw, and check the seal for good contact on both sides.
Transfer syrup into the assembled Porthole through the spout.
Allow to infuse at least 24 hours in a refrigerator. Infusion times will vary with ingredients.

Light Syrup Tip:

Light simple syrup can be made without adding heat. Combine equal parts, 1:1, sugar and water in a bottle and shake until the sugar is completely dissolved.

General Tips:

  • Only use a filter screen if infusion ingredients can pass through the spout, otherwise leave out for faster filling and dispensing.
  • Leave an inch of space at the top when filling the Porthole with syrup.
  • Do not immediately insert the stopper in the spout so ingredients can settle and expand.
  • Refrigerate when not in use. Remove stopper when not in the refrigerator.
  • In place of the recipes above, you can also infuse honey, maple, or agave syrups.
  • To extend the life of your syrup, add a tablespoon of vodka to your infusion.

Shop Porthole

Pictured above: blueberry, cucumber, lemon, orange, strawberry, and rose.

photo by Lara Kastner Photography

Previous post
Next post