Simple Syrup or Sugar Syrup
Making simple syrup is straight forward and quick, so you do not need to make a lot at once. How much sugar you put in will not increase the preserving ability of the sugar, just the sweetness.
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Ingredients
- Caster sugar
- Water
Instructions
What type of syrup do you need? Check out the notes at the bottom
- Once you have decided on the type of syrup you need, follow the ingredient listed
- Place the water in the saucepan over a low heat
- Add the sugar to the water and heat gently, stirring until the sugar has dissolved. It will only take a few minutes
- Bring to a boil, then take off the heat immediately
- This syrup can be cooled and kept in the fridge until needed or you can pour it onto fruit that you are bottling. make sure any glass containers are also warm if the syrup is still very warm
Notes
Heavy syrup: 2 lb (1 kg)Â sugar to 2 pints (40 fl.oz)Â of water (1 liter)
Medium syrup: 1 lb (500 g) sugar to 2 pint ( 40 fl.oz)of water (500 ml)
Thin syrup: 8 oz (250 g) of sugar to 2 pint (40 fl.oz) of water (250 ml)
The heavier the syrup, the sweeter the syrup. You can reduce the sugar even more, if you wish, but always keep the ratio correct.
ONLY FOLLOW ONE MEASURING SYSTEM – METRIC OR IMPERIAL – DO NOT MIX THEM
The softer the fruit the lighter the syrup can be. For pouring on to cakes to make them more moist( excellent idea if you are making the cake a few days ahead) then I would use the medium syrup. For sour fruits, cocktail drinks and flavoured syrups for adding to desserts, coffee and sorbets – I would use the Heavy syrup.
Lucinda Hershberger
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!