How to Make Your Own Gomme Syrup

By
Colleen Graham
Photo of Colleen Graham
Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
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Updated on 07/26/24
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Gomme simple syrup in a glass bottle

The Spruce Eats

Prep: 8 mins
Cook: 8 mins
Dissolve and Cool Time: 3 hrs
Total: 3 hrs 16 mins
Servings: 16 servings
Yield: 1 cup

Many cocktails call for simple syrup, a combination of sugar and water, which adds sweetness to the drink. Gomme syrup is a drink sweetener commonly used instead of simple syrup in many classic cocktail recipes. While some people may refer to simple syrup as gum syrup, true gum syrup contains an emulsifier known as gum arabic, a natural gum made from the sap of two types of acacia tree.

The taste of gomme (the French word for gum) syrup is neutral, just like regular simple syrup, but it does take a little longer to make. The advantage of gomme syrup is that it adds a silky texture to drinks and softens the alcohol's flavor. This is especially true in alcohol-dominant cocktails and the reason why it works so well in classics like fancy whiskey and brandy daisy. It can be used in coffee as well and is a popular option at coffee bars in Europe and parts of Asia, including Japan. Use gomme syrup in any cocktail that calls for simple syrup; some adjustments may be needed, but you can generally start with an equal amount or slightly less.

Gum arabic also prevents the syrup from crystallizing, which is helpful for long-term storage. Gomme syrup will keep in the refrigerator for about five months. You can extend the shelf life to about six months by adding 1 tablespoon of vodka before storing it.

How Is Gum Arabic Used in Food?

Gum arabic is colorless, odorless, and water-soluble, derived from certain types of acacia trees. It is commonly used as a stabilizer, emulsifier, and thickening agent in foods, and to stabilize flavors in beverages. Gum arabic has many uses beyond food, including in manufacturing watercolor paints and incense. For that reason, the gum arabic you buy for syrup must be food-safe. It can be found at many natural food stores or baking specialty stores and, just to be safe, it's best to purchase it from a food source. If you want to try gomme syrup, without hunting down gum arabic, you can find bottled gum syrup from a few specialty syrup producers.

Tip for Making Gomme Syrup Recipe

The color of the syrup will vary with the gum arabic you use. Some will produce a light, nearly clear syrup, while others may result in a darker syrup similar to honey or agave nectar.


Gum arabic is relatively expensive and can be inconsistent, so it's a good idea to start with small batches (like this recipe) and try it out in a few cocktails. Once you find your ideal syrup formula, you can make larger batches.

What You'll Need to Make This Gomme Syrup Recipe
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A Good Measuring Cup
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A Nice Saucepan
Bormioli Rocco Fido Glass Canning Jar
An Airtight Container

"It was easy to find food-grade gum arabic online and the recipe worked well. I used a small whisk to combine the gum arabic powder in near-boiling water. You might find it still has some lumps, but you'll strain it at the end. I like that it softens harsh alcohol flavors in cocktails." —Diana Rattray

Gomme simple syrup in a glass bottle
A Note From Our Recipe Tester

Ingredients

  • 3/4 cup water, divided

  • 1 ounce (2 tablespoons) powdered, food-grade gum arabic

  • 1 cup sugar

Steps to Make It

  1. Gather the ingredients.

    Gomme syrup recipe ingredients

    ​The Spruce Eats

  2. Heat 1/4 cup of the water to near boiling. In a glass container, combine the hot water and 1 ounce (2 tablespoons) gum arabic. Stir well and allow it to stand until the powder has dissolved. This will take a few hours. When ready, the gum arabic will have soaked up the water and become a sticky paste reminiscent of glue. Stir again until it becomes smooth. Set aside.

    Hot water and gum arabic in a bowl

    The Spruce Eats

  3. In a saucepan, combine 1 cup sugar with the remaining 1/2 cup of water. Heat to maintain a slow boil and stir constantly until the sugar is completely dissolved.

    Slowly boiling sugar and water

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  4. Lower the heat to a simmer and add the gum paste. Simmer for about 5 minutes, stirring continually, until a very thick syrup forms. Use a spoon to remove any foam buildup on the surface.

    Simmering gum paste in a pot

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  5. Remove from the heat and allow to cool.

    Pot of simple syrup removed from the heat to cool

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  6. Strain through cheesecloth or a fine-mesh sieve.

    Straining liquid through a fine-mesh sieve

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  7. Bottle in a glass container with a tight seal and store in the refrigerator. Use in your favorite drinks and enjoy.

    Gomme syrup in a sealed glass bottle

    The Spruce Eats

Feeling Adventurous? Try This:

Just like simple syrup, you can add flavor to gomme syrup. It's a great mixer that some cocktail recipes rely on. A classic pisco punch, for instance, uses pineapple gomme syrup, and raspberry gomme syrup is an excellent alternative to raspberry liqueur in drinks like the Floradora. There are a couple of ways to add flavor to gomme syrup, and it will require some experimentation.

  • Infuse the flavors - Steep fruits, herbs, spices, or citrus zest in the syrup as it cools (they can be added while simmering). The infusion time needed will range from hours to days, depending on the ingredient and quantity used. Taste it regularly and strain the syrup once it reaches your desired flavor.
  • Make it fruity - Use fruit juice as a portion of the water. Start small by adding just 1/8 cup to the boiling water (not the gum paste).
  • Use flavored extracts - Add a subtle flavoring with orange flower water, rose water, or a flavored extract. Ensure the ingredient is food grade and add it to the cooling syrup in very small amounts (about 1/8 teaspoon at a time) to taste.