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.
514,6664.2/5 for 69 ratings
Last modified on: February 21th 2011
For 1 litre 500 ml, you will need:
- 1
1 kg caster sugar - 2
1 litre water - Total weight: 2,000 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 3 min. | 5 min. | 8 min. |
Step by step recipe
Stage 1 - 3 min.
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.
Put on high heat, and stir with a spoon to mix well.
Stage 2 - 5 min.
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".
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).
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
How much will it cost?
- For 1 litre 500 ml : 0.80 €
Recipes that use this recipe: 5
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Source
Home madeMore recipes?
This recipe uses (among others) | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Norman flambéed apples, Brioche galette, Quick orange marmalade, Hazelnut and orange cake, Little vanilla, clementine and chestnut verrines, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Sorrel soup, Langoustine sabayon tart, Chocolate eclairs, Natural leaven, Turnip top soup, ... All |
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