Cooking-ez.com

1,060 easy and fully explained recipes, with 12,866 photos and 77 videos

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.

551,1373.9/5 for 80 ratings

Grade this recipe:

Last modified on: February 21^th 2011

For 1 litre 500 ml, you will need:

1 1 kg caster sugar
2 1 litre water
Total weight: 2,000 grams

Change those ingredients for: 500 ml 750 ml 1 litre 500 ml 3 litres 4 litres 500 ml

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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.

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".

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,000 Kcal or 16,747 Kj	0 gr	1,000 gr	0 gr
200 %	0 %	94 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
200 Kcal or 837 Kj	0 gr	50 gr	0 gr
10 %	0 %	5 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 litre 500 ml : 0.80 €

Note : These prices are only approximate

Change currency:

Some recipes that use this recipe

Raspberry sorbet

To make a seriously good raspberry sorbet, the fruit must be of the best quality, of course, but there is another little secret: you need to remove all the seeds to make a really smooth coulis. It is this smooth coulis that makes the sorbet so deliciously velvety.
11,2094.6/5 for 15 ratings 2 hours 20 min.

Baked Alaska

The name may be odd, but Baked Alaska is an elegant dessert. The core of this version is a "sandwich" of vanilla ice cream and blackcurrant sorbet between 2 layers of sponge soaked in rum-flavoured syrup. This is then covered in a layer of meringue and put in a very hot oven for just a few minutes...
14,0264.3/5 for 12 ratings 6 hours 47 min.

Pistachio tiramisu

In this slightly unusual tiramisu, the classic Amaretto is partially replaced by whisky, which goes better with the pistachio flavour.
165,564 25/5 for 1 ratings 50 min.

Strawberry sorbet

The secret of a good strawberry sorbet is to use first class strawberries, very ripe and full of flavour, so do choose them with care. This recipe shows you how to lighten the texture of the sorbet by incorporating air.
40,8014.6/5 for 14 ratings 31 min.

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
666,937 44/5 for 2 ratings 24 min.

See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)

	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Confectioner's custard (Crème pâtissière, or French pastry cream), Oat shortbread biscuits, Caramelised apple pie, Crème caramel, Macarons (the original French macaroons) , ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Mustard baps, Seeded loaf, Aperitif rolls, Cassoulet, Vietnamese prawns, ... All

Other recipes you may also like

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
85,7364/5 for 8 ratings 2 hours 30 min.

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
110,1665/5 for 1 ratings 49 min.

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
70,2693.8/5 for 12 ratings 21 min.

Tartiflette

A personal version of a classic recipe from Savoy.
96,967 14.6/5 for 11 ratings 1 hour 27 min.

How to cook hard-boiled eggs properly

A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
95,303 45/5 for 3 ratings 1 hour 28 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.