Li Hing Mui Syrup Recipe

I first fell in love with Li Hing Mui’s unique flavor during a trip to Hawaii, and I knew I had to figure out how to make it myself.

After a bit of experimenting in my kitchen, I perfected this simple Li Hing Mui Syrup Recipe that captures that perfect sweet, salty, and sour taste.

The process is surprisingly easy, and the result is a versatile syrup that I now use on everything from shaved ice to cocktails.

I’m excited to share my method so you can enjoy this taste of the islands at home. It’s a game-changer!

Ingredients

Here are the simple components you’ll need to create this addictive syrup.

• 1 cup of extra virgin olive oil: Use a good quality, light-flavored olive oil so it doesn’t overpower the other ingredients. This acts as the base that binds everything together.
• ¾ cup of rice vinegar: This provides the signature tangy and acidic kick. For a milder flavor, you can use white wine vinegar, but rice vinegar is more traditional.
• 1 tsp of honey: Just a touch of honey adds a floral sweetness and helps balance the tartness from the vinegar. A raw, unfiltered honey will add more complex notes.
• 1 tsp of Dijon mustard: This might seem unusual, but it adds a savory depth that complements the sweet and sour flavors perfectly.
• ¾ cup of Li Hing Mui powder: This is the star of the show. Try to find a high-quality powder, as this will give you the most authentic and vibrant flavor.
• ½ cup of sugar: Regular granulated sugar works best to dissolve easily and add the necessary sweetness to balance the sour and salty notes.
• 3 tsp of lemon juice: Freshly squeezed lemon juice is a must. It brightens all the other flavors and adds a final touch of fresh acidity.

Note: This recipe yields approximately 6 servings.

Variations

Feel free to get creative with this syrup. Here are a few ideas to get you started.

• Sugar-Free Option: Replace the sugar and honey with a sugar substitute like erythritol or stevia. You may need to adjust the amount based on the sweetness of your chosen alternative.
• Spicy Twist: Add a pinch of cayenne pepper or a few slices of fresh jalapeño to the mixture for a sweet and spicy kick.
• Ginger-Infused: Muddle a small piece of fresh ginger in the bottom of your bowl before adding the other ingredients to infuse the syrup with a warm, zesty flavor.
• Different Vinegars: Experiment with other types of vinegar like apple cider vinegar or ume plum vinegar to create slightly different flavor profiles.

Cooking Time

This recipe comes together in no time at all.

• Prep Time: 15 minutes
• Cooking Time: 0 minutes
• Total Time: 15 minutes

Equipment you need

No special tools are required for this simple recipe.

• Two Medium-Sized Bowls: One for mixing the wet ingredients and another for combining the dry ones.
• Whisk: Essential for thoroughly combining the ingredients into a smooth, emulsified syrup.
• Airtight Container or Jar: For storing the finished syrup in the refrigerator to keep it fresh.

How to Make Li Hing Mui Syrup Recipe?

This no-cook recipe is incredibly simple. Just follow these steps for a delicious, homemade syrup.

Combine the Wet Ingredients

In a medium-sized bowl, pour in the extra virgin olive oil, rice vinegar, honey, and Dijon mustard. Use a whisk to blend these ingredients together vigorously. Continue whisking until the mixture is well-incorporated and looks smooth and slightly thickened. This step ensures your syrup will have a consistent texture.

Mix the Dry Ingredients

In a separate bowl, add the Li Hing Mui powder and the sugar. Stir them together with a fork or a small whisk until they are evenly combined. Breaking up any clumps in the powder now will help it dissolve more easily into the wet ingredients, preventing a gritty texture in your final syrup.

Combine and Whisk

Add the Li Hing Mui and sugar mixture to the bowl containing the olive oil and vinegar blend. Whisk everything together thoroughly until all of the powder and sugar have completely dissolved. Keep whisking until the syrup is smooth and uniform in color. This is where the magic happens and the flavors meld.

Add the Finishing Touch

Pour in the fresh lemon juice and give the syrup one final whisk to ensure it is evenly incorporated throughout the mixture. This small amount of citrus will elevate the overall taste. Once mixed, carefully transfer your delicious homemade syrup into an airtight container or jar for storage.

Additional Tips for Making this Recipe Better

Through making this syrup a few times, I’ve picked up some small details that make a big difference.

• Let it Mellow: I find that the flavor is even better the next day. Letting the syrup sit in the fridge overnight allows all the sweet, sour, and salty notes to meld together beautifully.
• Adjust Sweetness: I recommend tasting the syrup before you bottle it. If you prefer it sweeter, add a little more sugar, one teaspoon at a time, until it’s perfect for you.
• Use a Funnel: I learned this the messy way. Use a small funnel to pour the syrup into your storage jar or bottle to avoid spills and sticky counters.
• Shake Before Use: Since this is an oil-based syrup, it will separate in the fridge. I always give the jar a good shake before drizzling it on my food to make sure it’s perfectly mixed.

How to Serve Li Hing Mui Syrup Recipe?

Drizzle it over shaved ice or snow cones for a classic treat. It’s also delicious on pancakes, waffles, or French toast for a tangy twist on breakfast. You can use it as a topping for vanilla ice cream, yogurt, or fresh fruit salads, especially with pineapple and mango. For a savory application, try it as a glaze for grilled chicken wings or pork chops.

Nutritional Information

Here is a general overview of the nutritional facts for this syrup.

• Calories: 207 kcal per serving
• Protein: Minimal protein content.
• Carbohydrates: Primarily from sugar, honey, and Li Hing Mui powder.
• Fat: Mostly from extra virgin olive oil.

Make Ahead and Storage

This syrup is perfect for making ahead and keeping on hand for whenever you need a flavor boost.

Storing Leftovers

To store, pour the syrup into an airtight container or a glass jar with a tight-fitting lid. It can be kept in the refrigerator for up to two weeks.

Freezing Instructions

You can also freeze this syrup for longer storage. Pour it into an airtight, freezer-safe container, leaving a little space at the top for expansion. It will keep well in the freezer for up to three months.

Reheating Tips

To use after freezing, simply thaw the syrup in the refrigerator overnight. As it is oil-based, it will separate, so be sure to shake it or stir it well before serving. No reheating is necessary.

Why You’ll Love This Recipe?

This recipe is sure to become a staple in your kitchen for so many reasons.

• Incredibly Easy to Make: This is a no-cook recipe that comes together in just a few minutes with simple whisking. It’s a great recipe for beginners!
• Unique and Delicious Flavor: The sweet, sour, and salty combination is an exciting and addictive flavor profile that will liven up any dish.
• Extremely Versatile: You can use this syrup on sweet desserts, savory dishes, and even in cocktails. The possibilities are truly endless.
• Customizable: It’s easy to adjust the sweetness, tartness, or even add other flavors like ginger or spice to make it your own perfect creation.