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.
755 K 3.8/5 (134 reviews)
8 min.
Easy
750 ml
2 IngredientsLast modified on: February 21th 2011
For 750 ml, you will need:
- 1
500 g caster sugar - 2
500 g water - Total weight: 1,000 grams
Change these quantities to make:
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Times for this recipe
Preparation: 3 min.
Cooking: 5 min.
All in all: 8 min.
Step by step recipe
Stage 1 - 3 min.
Pour 500 g caster sugar into a pan and add 500 g 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 | 500 RDI=50 % | 0 | 2,000 RDI=100 % | 8,370 RDI: 100 % |
| Per 100 g | 0 | 50 RDI=5 % | 0 | 200 RDI=10 % | 840 RDI: 10 % |
How much will it cost?
- For 750 ml : 0.40 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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This recipe uses (among others)
Caster sugar
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Water
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