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.
583,0903.9/5 for 90 ratings
Grade this recipe:

Last modified on: February 21th 2011

For 1 litre 500 ml, you will need:

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

How long does it take?

Time required for this recipe:
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

Whole recipe
Energetic valueProteins CarbohydratesFats
4,000 Kcal or 16,747 Kj0 gr1,000 gr0 gr
200 %0 %94 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
200 Kcal or 837 Kj0 gr50 gr0 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?

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Peach and verbena feuilleté
Peach and verbena feuilleté

In French, a "feuilleté" can be anything, sweet or savoury, wrapped in or with a base of puff pastry, from a sausage roll to a millefeuille. This is an elegant tart-style feuilleté with a caramelized pastry base, topped with a light custard flavoured with verbena. This is based on a confectioner's...
12,4074.1/5 for 16 ratings 2 hours 23 min.
Peach and mint salad
Peach and mint salad

Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.
269,678 24/5 for 1 ratings 20 min.
Blackcurrant sorbet for Edith
Blackcurrant sorbet for Edith

If you love the taste of blackcurrants (like Edith), this sorbet is for you...
210,6354.9/5 for 18 ratings 23 min.
Fruit coulis (fruit purée)
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...
677,721 44/5 for 2 ratings 24 min.
Strawberry-mint sorbet
Strawberry-mint sorbet

For this strawberry and mint-flavoured sorbet, we will be using an unusual method: blending the strawberries with mint leaves. This mixture is then left overnight for the flavours to mingle before being strained and then churned. This makes a delicious sorbet with its full-on strawberry flavour...
13,8203.8/5 for 19 ratings 12 hours 26 min.
See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: French Family Cake, Choux pastry (pâte à choux), Rhubarb tart, Chouquettes, Fresh mint ice-cream, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Pumpkin (or potimarron) soup, French baguettes, Citrus syrup, Confit of carrots with bacon, Du Barry soup, ... All

Other recipes you may also like

Passion fruit jellies
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 .
87,1214/5 for 8 ratings 2 hours 30 min.
Tiramisu
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.
111,1425/5 for 1 ratings 49 min.
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
71,1363.8/5 for 12 ratings 21 min.
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
97,999 14.6/5 for 11 ratings 1 hour 27 min.
How to cook hard-boiled eggs properly
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.
97,180 65/5 for 3 ratings 1 hour 28 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-07-12)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page