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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.

782 K 3.8/5 (134 reviews)901875

Duration

8 min.

Difficulty

Easy

Last modified on: February 21^th 2011

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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	Carbohydrates	Fats	Calories	Energy
Per 100 g	0 g	50 g RDI=19 %	0 g	200 kcal RDI=10 %	837 kJ RDI=10 %
Whole recipe	0 g	1,000 g RDI=377 %	0 g	4,000 kcal RDI=200 %	16,747 kJ RDI=200 %