old father foodie Lots of cocktails ask for sugar syrup. It is used to add sweetness without the grainy texture of sugar crystals, and to add bulk. You can buy ready made sugar syrup, but why bother when it is simplicity itself to make.
Sugar syrup is Sugar dissolved in water. The only decision is how thick you want it to be:
- 1:1 ratio – 100g of sugar to 100ml of water – will give you a lighter syrup that is better for your waistline.
- 2:1 ratio – 200g of sugar to 100ml of water – will give you a thicker syrup that will last longer.
Ingredients (for 1:1 sugar syrup)
- 200g of sugar
- 200ml of water
Ingredients (for 2:1 sugar syrup)
- 400g of sugar
- 200ml of water
Method:
- Put the sugar and water into a saucepan
- Heat very gently. Do not let the water boil.
- Stir continuously until all the sugar has dissolved.
- Allow the syrup to cool then store in the fridge a clean jar or bottle.
- It should last up to six months (ed: You should have finished it long before that!)
- Adding a splash of vodka improves the keeping qualities.
And…
- Try different kinds of sugar; muscavado sugar produces a rich dark syrup that works great with rum.
- Try making flavoured syrups by adding herbs, lemon zest, mint, ginger or fruit. The list is endless.
Recipe: Sugar Syrup
Ingredients
- Ingredients for 1:1 sugar syrup
- 200 g of sugar
- 200 ml of water
- Ingredients for 2:1 sugar syrup
- 400 g of sugar
- 200 ml of water
Instructions
- Put the sugar and water into a saucepan
- Heat very gently. Do not let the water boil.
- Stir continuously until all the sugar has dissolved.
- Allow the syrup to cool then store in the fridge a clean jar or bottle.
- It should last up to six months (ed: You should have finished it long before that!)
- Adding a splash of vodka improves the keeping qualities.
