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.
Ingredients
- Ingredients (for 1:1 sugar syrup)
- 200g of sugar
- 200ml of water
- Ingredients (for 2:1 sugar syrup)
- 400g of sugar
- 200ml 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.
He then spent many years working on education projects in Europe. Still a keen cook, he has picked up the odd tip or two along the way and now enjoys sharing them on these pages.
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Old Father Foodie spent over 20 years working as a chef in and around the Glasgow area. He watched the rise of Lambrusco, the demise of the steak house and still remembers life before Mcdonalds.
He then spent many years working on education projects in Europe. Still a keen cook, he has picked up the odd tip or two along the way and now enjoys sharing them on these pages.
