A small heavy-bottomed saucepan does most of the work. Add a few tools for zesting, crushing and blending and you can make every syrup on this site.
The right size for a 1-2 cup batch. Stainless won't react with citrus, and the aluminum base spreads heat to avoid scorching.
Best for Every stovetop syrup
Fully clad tri-ply heats evenly up the sides, ideal for caramel and rich syrups where hot spots burn sugar. Lasts a lifetime.
Best for Caramel and rich syrups
Fast, accurate readings take the guesswork out of caramel and keep tea or flower steeps below bitter temperatures.
Best for Caramel and temperature-sensitive steeps
Lifts just the fragrant zest, not the bitter pith, for brighter citrus syrups. Also grates fresh ginger and nutmeg.
Best for Citrus and ginger syrups
Cracks cardamom, peppercorns and cinnamon so they release flavor into chai and spice syrups much faster than whole spices.
Best for Chai and spice syrups
Crushes berries and stone fruit right in the pan so fruit syrups pull out more color and flavor. Faster than a muddler.
Best for Big-batch fruit syrups
Purée fruit syrups or blend orgeat right in the pot, no pouring hot liquid into a blender. Variable speed limits splatter.
Best for Fruit purées and orgeat
1000 watts pulverizes almonds for orgeat and makes no-heat blender syrup in a minute. Big pitcher for party batches.
Best for Orgeat and no-heat syrups
Pro-level power makes silky orgeat and fruit purées that strain in seconds. Long warranty; a blender you buy once.
Best for Serious orgeat and fruit-syrup makers
Seal peak-season fruit and herbs to turn into syrup later, or bag frozen syrup cubes. Also handy for sous-vide infusions.
Best for Preserving fruit and frozen syrup
Silicone bristles soak cake layers evenly with syrup and won't shed or hold odors. Dishwasher safe.
Best for Soaking cake layers
Spin the cake as you brush on soaking syrup and frost, for even moisture edge to edge. A heavy base keeps it steady.
Best for Layer cakes and soaking syrups
Takes wide strips of citrus peel with almost no bitter pith, the key to oleo saccharum and citrus syrups.
Best for Citrus peels for oleo saccharum
For batches over about 2½ liters, such as a hundred favors. A heavy base stops sugar from scorching on the bottom.
Best for Big-batch syrup