This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
773 K 3.8/5 (134 reviews)
8 min.
Easy
0.80 €
1 litre 500 ml
2 IngredientsLast modified on: February 21th 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.
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".
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).
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
Peach and blackcurrant coupe
A delightful coupe combining mint-flavoured peaches with a scoop of blackcurrant sorbet.
70 K3.8 55 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.
101 K4.6 35 min.
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.
207 K 15 4 hours 50 min.
Pistachio tiramisu
In this slightly unusual tiramisu, the classic Amaretto is partially replaced by whisky, which goes better with the pistachio flavour.
224 K 25 50 min.
Peach and verbena feuilleté
In French, a "feuilleté" can be anything, sweet or savoury, wrapped in or with a base of puff pastry, from a sausage roll to a millefeuille. This is an elegant tart-style feuilleté with a caramelized pastry base, topped with a light custard flavoured with verbena. This is based on a confectioner's...
53 K3.9 2 hours 25 min.
This recipe uses (among others)
Water
Like these other recipes: Aperitif rolls, Olive and pesto bread, Seeded loaf, Quick courgette soup with cheese, Benoîton, ... See them all 138
Caster sugar
Like these other recipes: Nantes Tourton, Peach and verbena feuilleté, Poppy seed and lemon cake, Hazelnut and orange cake, Tart Tatin, ... See them all 366
Other recipes you may also like
Ice-cream Vacherin
Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen. It is not too complicated, but involves a bit of work and quite a few trips to the freezer and back. December 21th 2014192 K4.5 8 hours 45 min.
Mozzarella pasta bake
A good way to use up leftover pasta, or cook some specially for this gratin with fried ham and two cheeses: diced mozzarella for melting texture and grated Comté for a nicely browned top. September 30th 201877 K 55 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025488 K 25 20 min.
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen. May 23th 20171.23 M 23.8 6 hours 30 min.
How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily. February 21th 2011573 K5 5 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.