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.
659K 119 3.8
Grade this recipe:

Last modified on: February 21th 2011

Keywords for this recipe:SyrupWaterSugarPastry28°Bé
For 1 litre 500 ml, you will need:

Change these quantities to make: 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?
  • For 1 litre 500 ml : 0.80 €

Change currency:

Note : These prices are only approximate.

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Source
Home made.
This recipe uses (among others)
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