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.
744 K 3.8/5 (134 reviews)
Grade this recipe:
Keywords:
Last modified on: February 21th 2011
For 1 litre 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 1 kg caster sugar into a pan and add 1 litre 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 recipe01,000 RDI=90 %04,000 RDI=200 %16,750 RDI: 200 %
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 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
Blackcurrant sorbet for Edith
Blackcurrant sorbet for Edith

If you love the taste of blackcurrants (like Edith), this sorbet is for you...
248 K4.9 25 min.
Pistachio tiramisu
Pistachio tiramisu

In this slightly unusual tiramisu, the classic Amaretto is partially replaced by whisky, which goes better with the pistachio flavour.
207 K 25 50 min.
Passion fruit jellies
Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
328 K4 2 hours 30 min.
Individual charlottes with morello cherries
Individual charlottes with morello cherries

The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.
191 K 15 4 hours 50 min.
4 pears salad with vanilla
4 pears salad with vanilla

It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
223 K4.2 40 min.
This recipe uses (among others)
Other recipes you may also like
How to choose an avocado well
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you.
June 28th 2011181 K4.4 1 min.
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017456 K4.2 2 hours 15 min.
Stewed apple (compote)
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
November 8th 20172.42 M 14.8 1 hour 15 min.
Stewed apricots
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
July 12th 2023776 K 143.5 1 hour 20 min.
"Buttonhole" quail eggs
"Buttonhole" quail eggs
This little appetizer consists of a small finger of toast, a slice of cured ham and three quail egg yolks arranged on a rectangle of egg white. It is a bit tricky to make, but very attractive to serve, and delicious, of course.
June 26th 2011173 K5 60 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page