Coffee syrup

Makes 500 ml (17 fl oz/2 cups)

385 g (13¾ oz/1¾ cups) sugar

435 ml (15¼ fl oz/1¾ cups) freshly made espresso coffee

Put the sugar and coffee in a saucepan. Stir over medium–high heat with a metal spoon until the sugar has dissolved. Allow to come to the boil, then reduce the heat and simmer for about 22 minutes, or until the liquid has a slight syrupy consistency; it will thicken slightly on cooling.

Pour the hot syrup into a sterilised 500 ml (17 fl oz/ 2 cup) glass bottle or jar and seal tightly. Very carefully invert the jar and leave to cool to room temperature.

The syrup will keep in the fridge for up to 6 months; discard if any mould appears, or if the aroma or flavour suddenly changes.

Coffee vanilla syrup

Add 2 teaspoons pure vanilla extract to the syrup as soon as you remove it from the heat.

Coffee orange syrup

Add 2 large strips of orange zest (with no white pith) to the coffee mixture as soon as the sugar has dissolved; strain before bottling.

Brandied coffee syrup

In the last minutes of cooking, add 2 tablespoons brandy.

Spiced coffee syrup

Add 1 cinnamon stick, 1 cardamom pod and 2 cloves to the coffee mixture as soon as the sugar has dissolved; strain before bottling.