1,441 easy and fully explained recipes, with +66K photos and 78 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.

740K 3.8/5 based on 134 reviews

Last modified on: February 21^th 2011

Keywords for this recipe:

For 750 ml, you will need:

1 1 lb + 1.6 oz caster sugar
2 1 lb + 1.6 oz water

Change these quantities to make: 500 ml 750 ml 1 litre 500 ml 3 litres 4 litres 500 ml

Change measures: Metric

Metric weight Metric volumes

How long will 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 lb + 1.6 oz caster sugar into a pan and add 1 lb + 1.6 oz 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).

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,000 Kcal or 8,374 Kj	0 gr	500 gr	0 gr
100 %	0 %	47 %	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 750 ml : 0.40 €

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 recipe

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...
46K4.3 6 hours 47 min.

Pear charlotte

A charlotte filled with pear mousse (made with whipped cream and pear coulis).
124K4.1 13 hours 59 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...
766K 44 24 min.

Strawberry and kiwi fruit salad

This is a simple recipe, but quite delicious. The flavours and colours of strawberries and kiwis combine to create a refreshing and colourful summer fruit salad.
34K 17 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.
42K4.6 2 hours 20 min.

See all recipes that use it

This recipe uses (among others)

	Water: You can get more informations, or check-out other recipes which use it, for example: Two-olive ciabatta, Stewed apricots, Soup Cornouaillaise, Classic French white bread, Leek and potato soup, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pear and lime meringue pie, Tarte Normande, Crêpes Suzette, Pears in red wine with blackcurrant , Confit of quinces in Macvin, ... All

Other recipes you may also like

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 6^th 2021279K 24.5 3 hours 8 min.

Hummus

Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes".
May 30^th 2020328K4.7 16 min.

Sandwich bread

Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.
October 24^th 2017344K3.9 3 hours 26 min.

Leavened bread

It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
May 23^th 20171.2M 23.8 6 hours 26 min.

Génoise (Genoa sponge)

A Génoise (or Genoa sponge) is a very light and delicate cake. It is good on its own, but is more often used as the base for many different French-style gâteaux, with layers of mousse or cream between 2 (or more) layers of sponge. It is a tricky recipe to get right, rather technical, but here's a...
March 10^th 2019225K 53 1 hour 13 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.