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.
755 K 3.8/5 (134 reviews)
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Last modified on: February 21th 2011
For 500 ml, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 3 min.
Cooking: 5 min.
All in all: 8 min.

Step by step recipe


Stage 1 - 3 min.
Sugar syrup
Pour 335 g caster sugar into a pan and add 335 g water.

Put on high heat, and stir with a spoon to mix well.

Stage 2 - 5 min.
Sugar syrup
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe0340 RDI=30 %01,340 RDI=70 %5,610 RDI: 70 %
Per 100 g050 RDI=5 %0200 RDI=10 %840 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 500 ml : 0.30 €

Change currency:

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)
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