{"id":7035856,"date":"2026-08-09T23:58:17","date_gmt":"2026-08-09T23:58:17","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/pistachio-simple-syrup-recipe-with-blanching-tips\/"},"modified":"2026-08-09T23:58:17","modified_gmt":"2026-08-09T23:58:17","slug":"pistachio-simple-syrup-recipe-with-blanching-tips","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7035856","title":{"rendered":"Pistachio Simple Syrup Recipe (with Blanching Tips)"},"content":{"rendered":"


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I started making pistachio simple syrup after having back to back pistachio lattes while researching coffee shops in Santa Ana, CA. The syrup itself takes maybe 30 minutes, depending on your shelling skills. <\/p>\n

Happily, this syrup works just as well in cocktails as it does in coffee. <\/p>\n

It has a soft, mellow nuttiness that isn\u2019t as prevalent as almond. It freezes well, and after all that effort getting the perfect green color, it\u2019s worth making in bigger batches and saving for later. <\/p>\n

\"Pistachio\"Pistachio<\/figure>\n
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New to home bartending?<\/strong><\/p>\n

Grab my favorite full bartender kit<\/a>, which covers most of the basics in one shot, so you are ready to make this recipe.<\/p>\n<\/div>\n<\/div>\n

If you\u2019re already making simple syrups<\/a> at home, this one follows a similar recipe. If you\u2019ve never made one before, this is a good place to start.<\/p>\n

Why You Need to Blanch the Pistachios First<\/h2>\n

The skins on pistachios carry a faint bitterness and make your syrup color muddy. Blanching for 20 to 30 seconds loosens the skins without softening the nuts too much.<\/p>\n

This step also keeps the color lighter. Skip it and the syrup turns murky and slightly greenish-brown. Not the worst thing in the world, but not what you\u2019re going for either, especially since it effects the taste.<\/p>\n

Important:<\/strong> Don\u2019t over-blanch. One to two minutes in boiling water makes the nuts too soft, and when you blend the syrup later, they break down into a paste instead of infusing cleanly. That makes the syrup harder to strain and changes the texture.<\/p>\n

How to Blanch Pistachios<\/h3>\n
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  1. Bring a small pot of water to a boil.<\/li>\n
  2. Add the shelled pistachios and boil for 20\u201330 seconds only.<\/li>\n
  3. Drain immediately and transfer to a bowl of ice water for about 1 minute.<\/li>\n
  4. Drain again and pat dry with a clean towel.<\/li>\n
  5. Rub the pistachios gently in the towel. The skins should slide right off, but you may have to scrape some off with your finger nails. <\/li>\n<\/ol>\n

    You won\u2019t get every last bit of skin, and that\u2019s fine. Most of it is what matters.<\/p>\n

    \"Pistachio\"Pistachio
    Blanching pistachios<\/em><\/figcaption><\/figure>\n

    How to Use Pistachio Simple Syrup<\/h2>\n

    The syrup works across more types of drinks than most nut-based syrups do:<\/p>\n