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Sugar syrup

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.

500,3284.6/5

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Last modified on: February 21th 2011

For 1 litre 500 ml, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
3 min.5 min.8 min.

Step by step recipe

Stage 1
3 min.
Sugar syrup : Photo of step #1 Pour 1 kg caster sugar into a pan and add 1 litre water.

Put on high heat, and stir with a spoon to mix well.
Stage 2
5 min.
Sugar syrup : Photo of step #2 Once it's well mixed, bring to the boil and allow to boil approximately 30 seconds. Remove from heat, it's ready.

You have made what professionals call a "30° syrup".

Remarks

You can make any quantity you like, but you should always respect the proportions of water and sugar (50% each).

With the amounts indicated, you will obtain approximately 1.5 litres of syrup. This syrup can be made many days in advance. To keep it, put in the refrigerator (after cooling) in a sealed bottle (a plastic bottle for example).

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Recipes which use this 5

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Blackcurrant sorbet for Edith
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Pear sorbet
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Passion fruit jellies
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Peach and verbena feuilleté

Source

Home made

More recipes?

This recipe use (among others)
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Profiteroles, Foie gras cured in salt, Little caramelized peach tarts, Moist chocolate cake, Blackcurrant, vanilla and lime verrine , ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: How to fry eggs well, Creamy risotto with diced vegetables and flax seeds, Seeded loaf, Gingerbread, Rabbit civet "à la normande", ... All

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