1,459 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.

744 K 3.8/5 (134 reviews)

8 min.

Easy

0.80 €

3 litres

2 Ingredients

Last modified on: February 21^th 2011

For 3 litres, you will need:

1 4 lb + 6.4 oz caster sugar
2 4 lb + 6.4 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

Times for this recipe

Preparation: 3 min.

Cooking: 5 min.

All in all: 8 min.

Step by step recipe

Stage 1 - 3 min.

Pour 4 lb + 6.4 oz caster sugar into a pan and add 4 lb + 6.4 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	0	2,000 RDI=190 %	0	8,000 RDI=400 %	33,490 RDI: 400 %
Per 100 g	0	50 RDI=5 %	0	200 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 3 litres : 1.60 €

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

Pear sorbet

For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.
328 K4 55 min.

Brioche slices with almond cream

A brioche slice, soaked in rum syrup and covered with almond cream, then browned in the oven. It's a dessert, and also a pastry which goes very well with tea or coffee at the end of the afternoon, especially when it's cold outside.
209 K4.1 55 min.

Pear charlotte

A charlotte filled with pear mousse (made with whipped cream and pear coulis).
127 K4.1 13 hours 60 min.

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...
48 K4.3 6 hours 50 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.
44 K4.6 2 hours 20 min.

This recipe uses (among others)

Caster sugar

Like these other recipes: Pears in red wine with blackcurrant , Quick bramble jelly, Fresh mint ice-cream, Mulled apple juice, Clementine confectioner's custard, ... See them all 352

Water

Like these other recipes: Eggs meurette, Leavened bread, Du Barry soup, Vietnamese prawns, Nachos, ... See them all 132

Other recipes you may also like

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 28^th 2011181 K4.4 1 min.

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 21^th 2017456 K4.2 2 hours 15 min.

Stewed apple (compote)

Here is a very basic but delicious recipe, and the pitfalls to avoid.
November 8^th 20172.42 M 14.8 1 hour 15 min.

Stewed apricots

Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
July 12^th 2023776 K 143.5 1 hour 20 min.

"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 26^th 2011173 K5 60 min.

News list of cooking-ez.com

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