Also known as Bar Syrup, Sugar Syrup and Rock Candy Syrup, Simple Syrup is little more then a mixture of sugar and water. The sweetness and/or density is a matter of preference. Thin and medium syrup is best for cocktails, while thicker syrup is used for sundaes, fountain drinks and deserts. Simple Syrup lasts almost indefinitely in the refrigerator, so make more than you need for any one recipe, so you will always have it on hand. Be sure to label it thin, medium or thick! Thin Simple Syrup is best for cocktails such as Mint Juleps. Thick syrup is best fountain drinks and desserts, like Strawberry Sorbet.
Sugar adds very little volume when added to water. When making simple sugar use at least as much water as simple sugar is required in the recipe.
3 parts water (at least 1 cup)
For thin syrup use 1 part superfine sugar
For medium syrup use 2 parts superfine sugar
For thick syrup use 3 parts superfine sugar
Bring water to a boil in a small saucepan. Pour in sugar. Stir until sugar is completely dissolved. Remove saucepan from heat and allow contents to cool. Refrigerate in a sealed container until ready for use. NOTE: Clean any spilled Simple Syrup right away. It is very sticky and gluey when it dries.
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