Syrup for Freezing
*Heavy syrup is suitable for soft fruits such as strawberries, black and red currants, raspberries and gooseberries. Medium syrup is used for freezing citrus fruits and stone fruit such as plums, apricots and peaches. Thin syrup is used for freezing apple slices.Print Pin Rate
- Caster sugar
- Add sugar to water and heat gently, stirring until the sugar has dissolved.
- Bring to a boil. Chill well before using.
Heavy syrup: 2 lb (1 kg) to 2 pints (1.25 litres) Medium syrup: 1 lb (500 g) to 1 pint (.75 litres) Thin syrup: 8 oz (250 g) to 1/2 pint (300 ml)