1,540 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Sugar syrup

Name: Sugar syrup
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Yield: 1 litre 500 ml
Cuisine: French
Ingredients: 1 kg caster sugar; 1 litre water

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.

774 K 3.8/5 (134 reviews)

8 min.

Easy

0.80 €

1 litre 500 ml

2 Ingredients

Last modified on: February 21^th 2011

For 1 litre 500 ml, you will need:

1 1 kg caster sugar
2 1 litre water
Total weight: 2,000 grams

Times for this recipe

Preparation: 3 min.

Cooking: 5 min.

All in all: 8 min.

Step by step recipe

Stage 1 - ⌛ 3 min.

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.

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	1,000 RDI=90 %	0	4,000 RDI=200 %	16,750 RDI: 200 %
Per 100 g	0	50 RDI=5 %	0	200 RDI=10 %	840 RDI: 10 %

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

Framboisier

This is a classic French raspberry-flavoured dessert. It generally consists of raspberries in cream sandwiched between two layers of cake. In this version, the cake is genoa sponge and the cream is vanilla-flavoured and mixed with mascarpone. This is just as good made as a large rectangle or, as...
71 K3.8 2 hours 40 min.

Strawberry Charlotte

This is a faily quick charlotte recipe. It begins, as usual, by soaking finger biscuits in syrup, in this case flavoured with lime. The charlotte is then assembled with alternate layers of Chantilly (whipped cream) and strawberries.
159 K5 3 hours 9 min.

Strawberry sorbet

The secret of a good strawberry sorbet is to use first class strawberries, very ripe and full of flavour, so do choose them with care. This recipe shows you how to lighten the texture of the sorbet by incorporating air.
102 K4.6 35 min.

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 .
348 K4 2 hours 30 min.

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
796 K 43 25 min.

This recipe uses (among others)