1,565 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.

780 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

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.
228 K4.1 55 min.

How to glaze a tart

Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
484 K4.4 7 min.

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...
74 K3.8 2 hours 40 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.
104 K4.6 35 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...
76 K4.3 6 hours 50 min.

This recipe uses (among others)