It is not at all difficult to make a simple sugar syrup: mix sugar, water, heat and stir the mixture until the first one has dissolved. Chefs who like to experiment have several "tricks" at their disposal to prevent the mixture from crystallizing, to prolong its life or to flavor it. Whatever you decide to do, in the end you will get a fantastic sweetener for cocktails, coffee or candied fruit.
Ingrediants
- 1 part of water
- 1–2 parts of sugar
- Extra water to sterilize the container
- Spoonful of vodka (optional, to extend the shelf life of the syrup)
Steps
Method 1 of 2: Basic Recipe
Step 1. Choose the sugar
Granulated white is the most common type for this preparation, but there are alternatives. Superfine sugar reduces the risk of crystallization, raw cane sugar (such as turbinado and demerara) allows you to obtain a brown syrup with an aftertaste of molasses that goes perfectly with rum or bourbon-based cocktails.
Do not use the icing one; generally, it also contains starch that does not dissolve in water and would make the syrup grainy or cloudy
Step 2. Measure the water and sugar and pour them into a saucepan
To make a simple syrup, use an equal amount of both ingredients; if you prefer something more concentrated, double the sugar than water.
- A more concentrated solution has a greater risk of crystallization, but lasts longer in the refrigerator. Some bartenders prefer this type of syrup because it sweetens the cocktail without adding too much water.
- To proceed more accurately, weigh the ingredients using a kitchen scale. Measurements by volume (in milliliters or cubic centimeters) do not cause serious alterations, but in this way there is a difference of 1/8 in the amount of sugar.
Step 3. Heat and mix the ingredients
Turn on the stove and heat the liquid until the sugar crystals have dissolved; typically, it takes a few minutes, but if you're cooking a large batch, it takes longer.
- Make sure that the mixture does not come to boil; if you let too much water evaporate, the sugar won't dissolve.
- If you want a very concentrated syrup (sugar and water with a minimum ratio of 2: 1), gently mix the last few drops of water. Excessive mechanical action when almost all the sugar is dissolved favors the formation of new crystals.
Step 4. Remove the sugar from the walls
A single grain forgotten in the syrup can trigger the formation of large solid crystals. If you notice any residual sugar on the sides of the pan, use a damp pastry brush to scrub it off. alternatively, put the lid on the saucepan for a few minutes, the condensed water "washes" the walls and cleans them.
Since the lid traps most of the steam, you can let the syrup boil briefly in the closed saucepan; however, in order not to take any risks, let it simmer just a little
Step 5. Put the syrup to cool
You can store it when it reaches room temperature.
If the sugar crystallizes when it cools, it means that too much water has evaporated or that not all the sugar has dissolved; add some liquid and heat the mixture again
Step 6. Sterilize the container
Bring water to a boil in another saucepan and then pour it into a clean jar or bottle; remember to wet the lid of the container as well. By sterilizing the container you reduce the risk of the syrup becoming solid and prolong its life.
Unless you need to use the mixture right away, place it in a clear container so you can see any mold growth right away
Step 7. Store the syrup
Empty the jar of boiling water and immediately pour in the sugary fluid which is now at room temperature; close the lid and transfer everything to the refrigerator.
- A syrup prepared with sugar and water in equal parts can be kept for about a month.
- The concentrated one (2 parts of sugar per 1 of water) lasts for about six months.
- To keep it edible longer, add a spoonful of high-alcohol vodka.
Method 2 of 2: Variations
Step 1. Make a syrup without using heat
If you shake it vigorously enough, the sugar dissolves in water even at room temperature; since no heat is used, the compound is not sterile and does not last more than two weeks. Although it is a matter of taste, the bartenders are equally divided between the supporters of the "cold" and the "hot" method. Experiment and decide what you prefer:
- Mix the two ingredients, in equal parts, in an airtight container. Opt for superfine sugar to minimize the amount of time you have to shake the jar.
- Shake for three minutes and let the liquid sit for another minute.
- Shake for 30 seconds or until all the sugar has dissolved.
Step 2. Flavor the fluid
Simmer it with herbs or spices for about 30-45 minutes to get the flavor out of these ingredients. Try a cinnamon and nutmeg syrup for winter desserts or a basil syrup to make sophisticated cocktails.
- If you have decided to use herbs, remove them as soon as they turn brown; strain them from the liquid when the syrup is ready.
- The addition of other products could reduce the duration of the syrup; once it has cooled, add a spoonful of vodka to prevent mold from forming.
Step 3. Make the gum syrup
By adding gum arabic to the syrup, you can create a silky product that is unlikely to crystallize. This ancient recipe is making a comeback for the delicious density it gives to cockails:
- Bring the water almost to a boil; slowly add an equal dose (by weight) of gum arabic and mix until the fluid thickens and is almost completely homogeneous.
- Let the syrup rest for 2-3 hours away from the heat; mix again to remove lumps.
- Start making the syrup following the recipe described above, but use twice as much water as you boiled with gum arabic.
- Once the sugar has dissolved, reduce the heat and let it simmer; slowly add the gum arabic mixture while stirring.
- Wait for it to cool and remove the foam that forms on the surface.
Step 4. Caramelize the syrup
Add an intense dark caramel flavor to whiskey-based cocktails or a bitter chocolate cake. Wear gloves and keep a safe distance from the saucepan, as melted sugar can cause severe burns. Here's how to proceed:
- Just heat the sugar in a stainless steel pan, stirring every 30 seconds.
- To make a caramel syrup, add water as soon as the sugar has melted; in this way, splashes and steam are generated, so stay at a good distance from the pan as you go. Stir quickly and constantly until the syrup forms.
- To get a "burnt" caramel syrup, start by opening the windows or turning on the hood fan as smoke will form; wait for the sugar to bubble and turn dark (this takes another 15 seconds). Add the water and mix carefully; it may take some time for the solid sugar to dissolve.
Advice
- If the syrup crystallizes during storage, heat it to return the sugar to a liquid state.
- Another remedy to avoid crystallization is to add a small dose of glucose or corn syrup; however, it shouldn't be necessary, unless you've made a very concentrated syrup.
- The syrup obtained should have a volume equal to 3/4 of that of the original ingredients.
- Indian recipes for syrup often report the "filament" method of evaluating the density of the fluid. To check the consistency of the product, lift some with the spatula and let it cool for a few seconds; grasp it between two fingers and spread them gently. Observe the number of intact "filaments" that form between the fingertips and compare the result with that indicated by the recipe.
Warnings
- Do not leave the mixture unattended otherwise it could burn.
- If the hot syrup comes into contact with your skin, it will burn you and harden. Take all necessary precautions to avoid splashing.
