A simple syrup is the simplest thing you can make, besides boiling water. In fact, it’s not much different than boiling water. These simple syrups are used to sweeten co*cktails, even when they are cold, as you don’t have to worry with granulated sugar dissolving. But there are other tricks you can use simple syrup for. Like, you know when you get those really super moist cakes, and you fret that you can never bake a cake like that? Trick: Brush a bit of simple syrup on top of the cake layers, once they are cooled. You like your iced tea sweeten but the rest of the family likes it unsweetened? Simple syrup to the rescue. You can make it easily and store it in the fridge for months to use to instantly sweeten cold drinks.
So, a simple syrup is nothing more than sugar and water boiled together. The ratio of sugar to water you use depends on how you plan to use your syrup. They are all made the same only with less or more sugar, which makes thin, medium, or thick syrups.
For glazing cakes and cookies, like I mentioned above, you want a thin syrup. If you need a syrup to stir into cold beverages like iced tea, or iced coffee, etc. you want a medium syrup. If you are making cold co*cktails mixed with ice, you want a thick syrup, which is what most bartenders use, although some might use a medium one. There is no need to give a different recipe for each one, you only need to know the ratio of water to sugar for each thickness.
Thin Syrup for Glazing: 3 parts water to 1 part sugar, e.g. 3 cups water and 1 cup of sugar, 11/2 cups water and 1/2 cup sugar, etc.
Medium Syrup for General Beverage Sweetening: This is the most common and versatile one and you can use it in your own, less than professional co*cktails when you’re not using a shaker. 2 parts water to 1 part sugar, e.g. 2 cups water and 1 cup sugar, 1 cup water and 1/2 cup sugar, etc.
Thick Syrup for Making Icy Cold co*cktails: This would be used to “candy” different things as well, such as in candying fruits. 1 part water to 1 part sugar, e.g. 1 cup water and 1 cup sugar, or 1/2 cup water and 1/2 cup sugar.
There are other ratios that are used by various different people for various different reasons, but these will serve you for the most common needs. Before we get to the recipe, you should know that the syrup is just the basis for a whole world of possibilities. You can flavor the syrup with all sort of things so that your syrup will imbue your beverage or cake with whatever awesome flavor you can imagine.
Chose the amount of syrup you want to make, and the thickness of syrup you need to determine the amount of cold water and granulated sugar you need.
Place the cold water in a saucepan that is large enough and high-sided enough to contain the amount of syrup you want to make. Place the cold water and sugar in the pan and bring the mixture to a boil over medium-high heat while stirring to help dissolve the sugar. Once the mixture reaches a boil, lower the heat to simmer and continue stirring gently until the sugar is dissolved about 3 to 5 minutes. The more you cook the syrup, the thicker it will get but no more than 5 minutes should be needed.
Allow the syrup to cool before pouring it into a glass container that can be tightly sealed. You can store your syrup in the fridge for at least six months. The thicker the syrup, the longer it will last.
After you turn the heat off and start to cool your syrup is when you want to add flavor, if desired. What you are doing is essentially steeping the ingredient in the hot syrup as if you are making a tea. You can add lemon zest, lime zest, orange zest, etc. Or, mint leaves (Mint Juleps!), basil leaves or any herb you like. You can try ginger root. Or you can place a split vanilla bean into the syrup for an awesome vanilla syrup. Try that in Coca Cola! Any kind of fruit can be used, pretty much.
Remember you will want to be able to remove the steeped ingredients afterwards, so make sure that you use largish chunks. Don’t put a powder or anything that can not be easily stained out with a wire mesh strainer. Steep the flavoring in the syrup, while it is cooling for 20 to 30 minutes. For a more intense flavor, you might want to continue heating the syrup while steeping. But keep in mind that such continued heating can often result in a over-infused syrup (or tea) with undesirable flavors. In any case, once your syrup is cool, strain through a wire mesh strainer into the container you are going to store the syrup in. Store in the refrigerator.
You can use your simple syrup to makehomemade chocolate Syrup like Hersheys.
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Sugar dissolves in cool water (or any other watery liquid, including fruit juice or purée, alcohol, coffee, etc.) in as little as 10 minutes, if you're willing to stir it a couple of times. To make no-cook simple syrup: Stir equal parts of water and sugar together thoroughly.
If you're looking for a simple syrup substitute, there are three favorites you probably have right in your home: honey, maple syrup and agave. For honey or agave, add warm water to them, to help turn the mix to syrup. You can also use a sweet, juicy fruit, like an orange.
The five steps involved from start to finish are: (1) preparing for the season; (2) determining WHEN to tap; (3) identifying the trees to be tapped and tapping them, (4) collecting the sap and processing (boiling/evaporating) it; (5) filtering, grading and packing the syrup.
It is prepared by dissolving 85 g of sucrose in enough purified water to make 100 mL of syrup. The resulting preparation generally requires no additional preservation if it is to be used soon; in the official syrup, preservatives are added if the sucrose concentration is less than 85% or syrup is to be stored.
Add equal parts sugar and water to a saucepan and stir to combine.Cook over medium heat until the sugar is completely dissolved.Remove from the heat and cool completely.
Refrigerating simple syrup extends its shelf life and slows the future growth of bacteria. You can keep it at room temperature, but it will go bad much faster. If you plan use up it up within a few days, it can be stored at room temperature. Otherwise I highly recommend storing it in the fridge or freezer.
Boiling a simple syrup is a quick and easy way to make your own flavorings for drinks and recipes. The general rule of thumb is to bring your simple syrup to a boil and then let it simmer for about 15 minutes. Remember to keep an eye on it so that it doesn't boil over.
You want the water just barely boiling. As the sugar dissolves into the water, it loses the cloudiness. You're done when the syrup is completely clear. Depending on how large a batch you're doing, this could take an hour or more.
For one, retail simple syrups have a much higher sugar content than the traditional recipe to keep them shelf stable. So they will be too sweet for most co*cktails recipes - certainly all the ones on this site - and you'll have to adjust the amounts.
One teaspoon of granulated white sugar equals about 1.5 teaspoons of simple syrup. If your recipe calls for a teaspoon of simple syrup, you might want to drop in only about two-thirds of a teaspoon of the granulated variety. You can always add more sugar, but you can't take it back out.
As the name suggests, it's the quintessential sweetener in the Starbucks lineup. Its primary job is to add sweetness without muddying the waters with any additional flavor. It's basically sugar water - a simple syrup - composed of sucrose and water, mixed in equal parts.
This can be done by submerging the lower portion of the pot in a bowl of cold water. Stirring the syrup occasionally will help it cool faster and reduce the chance of reaching its melting point too quickly. Once cooled, your is ready to use!
What Is Simple Syrup? Simple syrup is made by cooking equal parts sugar and water until the mixture is slightly thickened. It can be used as a sweetener in cooking and baking, but it's most commonly used as an ingredient in co*cktails.
Most basic simple syrup recipes call for a cup of water and a cup of sugar—and many co*cktails on Epicurious were tested with that base ratio. But professional bartenders believe it's more accurate to combine these ingredients based on weight, not volume, to achieve a perfect 50° Brix (sweetness) level.
The appeal of 1:1 syrup is that no heat is needed to dissolve the sugar in the water and 1oz (30ml) of "simple syrup" roughly balances the acidity of 1oz (30ml) citrus juice so making balanced co*cktail recipes easy.
Principle: Syrups are sweetened, viscous, concentrated solutions of sucrose or, other sugars in water or any other suitable aqueous vehicles. These are further classified into 2 classes. Simple flavor syrups: Do not contain any medicament or drug.
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