This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
775 K 3.8/5 (134 reviews)
8 min.
Easy
0.80 €
1 litre 500 ml
2 IngredientsLast 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
Times for this recipe
Preparation: 3 min.
Cooking: 5 min.
All in all: 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).
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 0 | 1,000 RDI=90 % | 0 | 4,000 RDI=200 % | 16,750 RDI: 200 % |
| Per 100 g | 0 | 50 RDI=5 % | 0 | 200 RDI=10 % | 840 RDI: 10 % |
How much will it cost?
- For 1 litre 500 ml : 0.80 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 28
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
478 K4.4 7 min.
Salad of vine peaches and apricots with verbena
A simple fruit salad of apricots and vine peaches, with a delicious verbena syrup.
22 K 30 min.
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...
57 K3.8 12 hours 30 min.
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.
60 K4.6 2 hours 20 min.
Melon with port sorbet
This recipe is a new twist on the classic melon with port: melon balls served on a bed of port sorbet.
118 K4.9 50 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Plain cake, Toffee apple upside-down cake, Almonds pyramids, Gâteau Breton (Brittany butter cake), Valay-Brest, ... See them all 369
Water
Like these other recipes: How to prepare a bain-marie, Turnip and Jerusalem artichoke soup, Quick chicken curry, Olive and pesto bread, Papadums, ... See them all 139
Other recipes you may also like
You should not beat egg yolks at high speed to start with
You should not start beating egg yolks and caster sugar at high speed, because this splashes drops of egg yolk against the sides of the bowl, which then go hard as they dry. February 21th 2011101 K 24.5
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid. November 8th 20172.46 M 14.8 1 hour 15 min.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel. October 6th 2010463 K3.3 35 min.
How to cook caramelized puff pastry well
When puff pastry is caramelized to use in patisseries like millefeuille, French chefs call it a "feuilletage" (which means "lamination" or "leafing"). This is baked on its own before being assembled with cream, fruit, etc. The baking needs to be carefully managed: the pastry should puff into layers, but not swell too much (just a few millimeters normally). To achieve this, we need to follow a special method that I have explained for you here. September 3rd 2017295 K 24.9 40 min.
Chocolate rice pudding
If you're already a fan of classic rice pudding, I'm sure you'll enjoy this even more comforting version, made with two kinds of chocolate. November 15th 202057 K 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
Note: We'll never share your e-mail address with anyone else.
Post a 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 e-mail address 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.