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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.

734K 134 3.8

Last modified on: February 21^th 2011

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For 500 ml, you will need:

1 333 ml caster sugar
2 333 ml 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 does 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 333 ml caster sugar into a pan and add 333 ml 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
1,332 Kcal or 5,577 Kj	0 gr	333 gr	0 gr
67 %	0 %	31 %	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 500 ml : 0.27 €

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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See all recipes that use it

This recipe uses (among others)

	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Stewed apple (compote), Galette Charentaise, Quince compote, Madeleines, Little chocolate and hazelnut fondants, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: How to rehydrate dried mushrooms, French Family Cake, Nougat, Vegetable stock, Soup Cornouaillaise, ... All

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