What could be simpler than simple syrup? Grab some sugar, add water, put it on the stove, and—stop. You've already gone to more trouble than you need to. Here's why.
You Don't Have to Heat Simple Syrup
You don't have to heat simple syrup. The science is simple, really. Sucrose (granulated sugar) dissolves just fine in water at room temperature. How much sucrose? About 2000g/L, or just enough to make a thick 2:1 simple syrup by mass.
Granted, the sugar takes some time to dissolve. If you're making a 1:1 syrup, you can simply combine equal parts sugar and water and it'll do its thing in about 15 to 20 minutes.
But, for a 2:1 syrup, you'll probably need closer to 45 minutes, with a good shake or stir at the halfway point.
45 minutes seem like a long time? Sure, it's faster to form a syrup on the stovetop or microwave, but don't forget that you'll need to wait for that heated syrup to cool. Plus, the non-heated method requires less active time and fewer dishes to clean up.
Benefits to Not Heating Simple Syrup
Ever since I started making syrup this way, I've noticed a few other benefits. First off, unheated syrup seems to be very slightly more viscous (thicker) than heated syrup. According to co*cktail writer and chemist Darcy O'Neil, this is due to the breakdown of sucrose into simpler fructose and glucose molecules when it is heated. And as you may remember from our post on gomme syrup, a thicker mouthfeel is usually a good thing in co*cktails.
Here's the other, more important benefit: you get to avoid cooking off delicate aromatics.
For example, if I wanted make a syrup with a base of fresh-squeezed orange juice, I could simply add sugar and not worry about cooking off the juice's delicate scents and flavors.
Fresh herbs and delicate spices also do better without heat. You can also combine techniques, say by macerating grapefruit peels, then adding grapefruit juice at room temperature to form a syrup.
Reasons Not to Cook Syrup
Of course, any technique has its downsides. Here's the biggest issue with not heating simple syrups.
When you cook a simple syrup, the heat kills some of the bacteria and other microbes naturally occurring in the syrup. Add the syrup to a mason jar before it cools and the hot liquid will kill microbes in the jar as well.
The dangers of microbial spoilage varies from place to place. Some people claim to be able to keep a rich 2:1 syrup on the shelf indefinitely, but mine goes bad in about 3 months, even refrigerated. If you're already having issues with syrup spoiling before you can use it all, using the cold process method may not be for you.
It may not be worth it to you to make cold-infused syrup if you're already struggling with the shelf life of your simple syrups. But, this trick may come in handy for those times when you need a quick syrup and don't want to heat up the stove, or when you're trying to avoid cooking off delicate flavors.
Using Heat to Build Flavor
Here's how I make grenadine, a traditional pomegranate syrup, at home: pour a cup of POM pomegranate juice into a Pyrex measuring cup and let it go in the microwave until there's only half a cup left.
I love the caramelized, earthy notes that come from cooking the pomegranate syrup at high heat. Heck, I love the taste of caramelized syrup in general.
So if you're using heat as a means to build flavor, then by all means go for it. But if you're trying to keep aromatic flavors from cooking off, consider keeping things cool.
September 2013
As a seasoned mixologist and culinary enthusiast, I've delved deep into the science and artistry of crafting syrups, exploring various techniques to elevate co*cktail experiences. My expertise extends beyond the conventional methods, and I'm excited to share insights into the nuances of creating simple syrup without heating, as presented in the article.
The primary concept underlying this unconventional approach is the solubility of sucrose in water at room temperature. With approximately 2000g/L of sucrose, you can effortlessly achieve a thick 2:1 simple syrup by mass without the need for heat. While a 1:1 syrup can come together in 15 to 20 minutes, a 2:1 ratio might take around 45 minutes, requiring periodic agitation.
The article advocates for the benefits of not heating simple syrup, emphasizing the efficiency of the cold process. One notable advantage is the slightly increased viscosity of unheated syrup, attributed to the preservation of sucrose molecular structures. This thicker mouthfeel is particularly desirable in co*cktails, as highlighted by co*cktail writer and chemist Darcy O'Neil.
Moreover, the unheated method safeguards delicate aromatics, preventing the loss of scents and flavors. For instance, when creating a syrup with fresh-squeezed orange juice as a base, the absence of heat preserves the intricate aromas. This principle extends to other ingredients like fresh herbs and delicate spices, allowing for the creation of more vibrant and nuanced syrups.
However, the article also acknowledges potential downsides to this technique. Not heating simple syrups may expose them to microbial spoilage since the heat in conventional methods serves as a natural preservative. The risks of spoilage may vary depending on factors such as local conditions, with some claiming extended shelf life for heated syrups.
Ultimately, the decision to forego heating depends on individual preferences and specific use cases. If one is aiming for a quick syrup without the hassle of stovetop heating or wishes to preserve delicate flavors, the cold process method proves advantageous. On the other hand, using heat to build flavor, such as in the case of making grenadine with caramelized, earthy notes, is a valid approach for those seeking distinct and complex taste profiles.
In summary, this unconventional method challenges the conventional wisdom surrounding simple syrup preparation, offering a balance between efficiency, flavor preservation, and individual preferences in crafting exquisite co*cktails and culinary creations.
