Sugar syrup: how to prepare sugar and water syrup

Sugar syrup is a thick viscous liquid consisting of a sugar solution in water or juice and a consistency resembling a molasses. Prepare syrup from sugar and water; In some recipes, the first is replaced by honey, the second - fruit or berry juice. Today we will talk about how to prepare sugar syrup at home.

Sugar and water proportions

The proportions of sugar sand and water in syrup usually depend on what kind of dish sugar syrup will be used (for the impregnation of biscuits, cooking cocktails, blanks for the winter). A classic simple syrup is prepared in the proportion one part of the sugar to one part of the water, that is, 1: 1. White sugar is a standard sweetener, however, having mastered the basic recipe, you can experiment and prepare a sugar solution made of brown cane, for example.

One of the common variations of a classic recipe is thick syrup. Here the proportions are a little others: two parts of sugar sand, one piece of water (2: 1). The cooking process is exactly the same.

Testman advises. Many bartenders and lovers of home cocktails prefer precisely such proportions due to the more thick and durable sugar resistance consistency.

Proportions

How to make syrup

The cooking technology is so simple that only the measurement of the ingredients can be the most difficult part. More often water and sugar sand are measured by volume. For this, the glass of water is measured by a measuring dishes for fluid, and a glass of sugar - dishes for measuring bulk ingredients.

The second way is to measure the weight of the products. For the maximum accurate proportions, measure 200 grams of sugar and 200 g of water.

Preheat the water first, and only then dissolve sugar sand in it. If you warm up them together, nothing terrible will happen, just the whole process will take a little longer.

Sugar syrup: step-by-step recipe

How to make sugar syrup - recipe for the preparation of a simple universal solution of water and sugar at home.

Sugar syrup for impregnation of biscuit and cortex for cake, buns, gingerbread cooking cocktails.

The proportions of water and sugar can be adjusted at their discretion depending on the desired density.

A portion: 1

10 min

285. Kcal per 100 g

Ingredients

  • water is 1 cup;
  • Sugar sand - 1 cup.

How to cook

  1. In a small saucepan on medium-low heat heat water, without bringing it to a boil. Preheat water in a saucepan
  2. Surface sand sugar in small portions and stir up to the complete dissolution of sugar crystals. We bring to a boil and remove from the fire. Stir sugar
  3. Enjoy the syrup to room temperature. We transfix into the glass dishes (for convenience you can use the funnel) and we use it immediately either stored in the refrigerator no longer than two or three weeks. overflow and store in the refrigerator

Where to use

  • For the preparation of a wide variety of alcoholic and non-alcoholic home cocktails.
  • Add to coffee or tea, for example, when cooking ice coffee.
  • Soak chocolate biscuit or magnificent biscuit for a cake before applying a cream. The impregnation of the biscuit is the mandatory stage of the preparation of most biscuit cakes.
  • Impust the dough for cupcakes so that pastries become even more tender and tasty, or if the cupcake turned out a little dry.
  • Pour before serving the pancakes on milk or pankeeper at kefir instead of honey or jam.
Do it yourself: sugar syrup for drinks

Sugar syrup can come in handy for anything: strong drinks, cocktails or in any cooking and baking.

Do it yourself: sugar syrup for drinks

Do it yourself: sugar syrup for drinks

Do it yourself: sugar syrup for drinks

Do it yourself: sugar syrup for drinks

Do it yourself: sugar syrup for drinks

Do it yourself: sugar syrup for drinks
Do it yourself: sugar syrup for drinks

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  • 128983.
  • October 25, 2011, 15:02

Sugar syrup

Sugar syrup - Use very often in the preparation of a variety of confectionery products from the dough, as well as for fruit blanks. This is a truly universal basis for all types of compotes, jarry, candied fruit and much more. Moreover, how high quality and correctly cooked syrup, it depends on the taste of fruit blanks and the duration of their storage.

Ingredients:

  • 3 Glasses of Sugar Sand
  • 1 1 \ 2 glasses of water
  • 1 tbsp. l. Lemon juice
  • 1 tsp. Pink Water or Water Orange Flowers

Cooking method:

  1. On a small fire in a saucepan, dissolve sugar in water.
  2. Then bring to a boil and add lemon juice. Read more: Delicious recipe for making a dairy cocktail with a banana.
  3. Let us get bored for another 12-15 minutes, trying no longer stirring.
  4. Add water roses or orange colors and boil another half a minute.
  5. After the syrup is cooled, he must resemble liquid honey on consistency.
  6. Fully cooled syrup can be stored in a closed container in the refrigerator several weeks.

Bon Appetit!

Simple sugar syrup

Sugar syrup

Ingredients:

  • Sugar - 1 cup
  • Water - 1/4 cup

Cooking method:

  1. Water heat to a boil.
  2. Sugar pour out in a saucepan and pour boiling water.
  3. Boil 5-7 minutes on medium heat.
  4. Cool and pour into a clean bank or bottle.

Bon Appetit!

Sugar syrup with citric acid

Sugar syrup

Ingredients:

  • Sugar - 2 glasses
  • Water - Glakana
  • Tea spoon lemon acid
  • Salt - 1 pinch

Cooking method:

  1. Sugar pour hot boiled water.
  2. Add citric acid and pinch salts.
  3. Stir until all sugar is dissolved.
  4. When syrup boils, reduce the fire and cover the pan with a lid.
  5. Give boil 3-4 minutes.
  6. Then the lid is removed and boil on slow heat, often stirring until the syrup thickens.
  7. Ready syrup cool and pour into clean banks or a bottle.
  8. Keep refrigerated.

Bon Appetit!

Syrup sugar

Sugar syrup

Ingredients :

  • Sugar 350 gr.
  • Water 200 ml.

Cooking :

  1. Add sugar to water, mix.
  2. Put on fire, bring to a boil and boil 5-10 minutes, periodically removing the resulting foam.
  3. Cool ready-made sugar syrup to room temperature.
  4. Strain through gauze.

Bon Appetit!

Sugar syrup

Sugar syrup

Ingredients:

Cooking method:

  1. Sugar sand is placed in an extensive, low saucepan and boiling water;
  2. Install on the flame and, constantly stir, until all the sugar lumps dissolve, boil 2-3 minutes;
  3. The foam must be removed;
  4. Filter solution using gauze;
  5. Re-install on gas tiles and cook for another 2-3 minutes;
  6. In the end, add soda and acid from the lemon, so that the syrup in the winter time does not snap.
  7. When the sugar solution is prepared for pouring fruits, then the acid is put there is no need.
  8. True, the welded sipchik for the jam is usually colorless and thick.
  9. For quick cooking jam, the share of sugar in syrup is possible to change the honey, which must be put in the barely cooled mixture, in the absence of boiling.

Bon Appetit!

Sugar syrup

Sugar syrup

Ingredients:

Cooking method:

  1. The pot is poured into the pan, sugar sand poured, stirred, put on the stove so that only one side is heated strongly, then the foam will accumulate, which is necessary to periodically clean the spoon.
  2. When the formation of foam ceases, the saucepan is completely shifted onto a strong fire and the mixture is digested until the syrup of the necessary density is obtained.
  3. Depending on which sugar syrup is designed for which purposes, the recipe is selected with a certain ratio of sugar and water.
  4. So, for the impregnation of confectionery, cakes, roma women, cakes, etc. Such a ratio in syrup must be 1x1, i.e. 50% sugar and 50% water.
  5. Syrup for impregnation is not needed for a long time, it is enough to heat the water with sugar to its full dissolution.
  6. In syrups for impregnation, various aromatic substances are added, as well as rum and liqueurs to give them a certain taste and aroma.

Bon Appetit!

Fruit sugar

Sugar syrup

Ingredients:

  • Sugar and water
  • Zezdra Lemon.

Cooking method:

  1. A well-wired sugar syrup (to a ratio of one to ten) is a little cooled, add a lemon zest, orange or mandarin and put it with a tassel to the surface of the products, or the gingerbreads are placed in a saucepan and on top of hot circulation.
  2. The saucepan shakes well until all products cover with sugar syrup.
  3. Sugar and water are the two most important and only ingredients in the manufacture of such a necessary and universal product, without which it is not to do in the preparation of compotes and jams, as well as many confectionery products.
  4. The thickness and density of the syrup depends on the ratio of water and sugar, which can be determined in various ways (checking on a thin and thick thread, soft and solid ball).

Bon Appetit!

Cane Sugar Syrup

Sugar syrup

Ingredients:

  • Sugar 110 gr;
  • Water 230 ml;
  • Butter cream 2 tbsp.;
  • Wheat flour 2 tbsp.;
  • Vanilla 1 Ch.L.;
  • Salt 1 pinch;

Cooking method:

  1. In the saucepan of creamy oil.
  2. Add flour, salt, mix to a homogeneous state.
  3. Add cane sugar, constantly stirring, cooking on medium heat.
  4. Pour boiling water, bring to a boil, add vanilla.

Bon Appetit!

Main syrup (sugar)

Sugar syrup

Ingredients:

  • Sugar (refined) - 4 tbsp. lies.
  • Water - 6 tbsp. lies.

Cooking method:

  1. Pour sugar in a saucepan (preferably refined) and pour with water.
  2. Singing a spoon, dissolve it, bring to a boil and remove the foam.
  3. After the temperature of the sugar syrup drops below 40 °, it can be processed to its aromatization, which is addressed to it above the listed components and stirring.
  4. Uncomfortable (hot) cira. It is impossible to flavor - all aromatic substances will be destroyed.
  5. When adding to sugar sire. Watch juices so that it does not really dilute.
  6. In the following recipes of flavored syrups, the number of flavoring substances is designed for sugar (main syrup), prepared from 4 tablespoons of sugar.
  7. When the amount of sugar changes, the dose of Arom changes accordingly. substances.

Bon Appetit!

Cocktail Sugar Syrup

Sugar syrup

Ingredients:

  • 1 part of ordinary sugar,
  • 1 part of the dark, cane sugar,
  • Two parts of water
  • Pan, in which we will cook.

Cooking method:

  1. We pour the required amount of water into the pan and put on the middle fire.
  2. As heated, we fall asleep both types of sugar and stir until all sugar is in water and will not dissolve.
  3. We are waiting for the syrup to warm up the boiling point and remove from the fire and give a ready-made product to cool.
  4. You can add cinnamon and inflorescences of carnations during the preparation of sticks, it will give pleasant taste shades of syrup.
  5. Sugar syrup is ready to eat.
  6. This recipe for sugar syrup can be viewed as a basic, and therefore, nothing will happen "terrible" if you change the proportions.

Bon Appetit!

Syrup main

Sugar syrup

Ingredients:

  • 100 g of sugar sand;
  • 100 ml of hot water.

Cooking method:

  1. Ingredients need to be mixed until they are completely dissolved.
  2. After cooling, the mixture is necessarily necessary to strain.
  3. When cooking, it is necessary to remove the foam.
  4. It is worth noting that when using Rafinad, the foam is formed less.
  5. In order for sugar to dissolve, it needs to be continuously stirred.
  6. Otherwise, he just can settle on the bottom and to burn.
  7. But after dissolution, it is impossible to interfere.
  8. You need to cook at low temperatures when it barely bouffags.
  9. The saucepan takes it preferably with a thick bottom.
  10. You can use the cauldron.
  11. Sugar can always be replaced with sugar powder.
  12. But it is necessary to measure not volume, but weighing.

Bon Appetit!

Simple or basic sugar syrup

Sugar syrup

The substance prepared according to this recipe is an indispensable component for such drinks, like Al Kapone, "Whiskey Julep", "Galliano Sauer", etc.

Ingredients:

  • Sugar - 100 g;
  • Water is 100 ml.

Cooking method:

  1. Boil water, pour sugar with it and stir until complete dissolution.
  2. Next, the fluid should be cooled and strain, after which it can be used for its intended purpose.
  3. If you need to harvest a solution for a dozen-other portions of the cocktail, it is important to keep in mind that it will not be 200, but about 160 ml of the final product from the above number of sugar and water.

Bon Appetit!

Vintage sugar syrup

Sugar syrup recipe

If you want to shine in front of friends, having hijacked their recipe cocktails, asked from the books of the times of Queen Victoria or the AR-Deco's epoch, you will need a slightly different concept of cooking syrup.

Ingredients:

  • Sugar - 200 g;
  • Water is 100 ml.

Cooking method:

  1. Sugar pour boiling water, after which it is possible to put the appropriate container on the water bath and stir the substance to completely dissolve crystalline.
  2. Then, the solution should be cooled and strain.
  3. At the same time, making up a cocktail, be sure to stick to all recipe parameters, even if the output will be obtained a relatively small amount of the prepared beverage.
  4. The fact is that during the preparation of vintage recipes, the walking portions of cocktails were somewhat smaller than today, which, by the way, determined the need for the use of a more saturated sugar solution.

Bon Appetit!

Rock Candy Syrup

how to prepare sugar syrup

Rock Candy Sugar Candy (Rock Candy) is remarkably combined not only with Roma cocktails like Mai Tai, but also with strong mint mixtures, like the "French pearl".

Ingredients:

  • White sugar - 100 g;
  • Brown sugar - 100 g;
  • Water - 100 ml;
  • Vanilla essence - 2-3 drops.

Cooking method:

  1. Syrup is prepared following the example of the previous recipe; However, vanilla essence is added immediately before polling.
  2. In addition, it should be noted that when choosing a brown (cane) sugar, it is advisable to stay on the most dark varieties; such as Muscovado or Demerara.

Bon Appetit!

Preparation of simple (sugar) syrup

how to prepare sugar syrup

Ingredients:

Cooking method:

  1. Take sugar, well, for example, ordinary raffin sugar or, if you prepare tropical cocktails, reed sugar, you can unrefined, natural sugar (pebbles) or mixtas thereof and mix with water in equal weights (100 g of sugar and 100 g boiling water).
  2. Stir carefully until the sugar is completely dissolved.
  3. You will get a simple syrup.
  4. On simple syrup, mushrooms and microorganisms are not growing due to its monstrous osmotic pressure.
  5. Keep it in the refrigerator as much as you like.
  6. If you need more rich sugar syrup - 2 or even 3: 1 Use it fresh until the crystals fell out of it.

Bon Appetit!

Sugar syrup

how to prepare sugar syrup

Ingredients:

Cooking method:

  1. In the scenery mix sugar and water.
  2. Bring to a boil, stirring until sugar is dissolving. Straight from the fire and cool.
  3. Pour into the bottle and store in the refrigerator.
  4. Use syrup for cooking cocktails, lemonade and baking.

Bon Appetit!

Simple sugar syrup

how to prepare sugar syrup

Ingredients:

  • 1 cup of sugar
  • 1 glass of water

Cooking method:

  1. In a saucepan, mix sugar and water.
  2. Bring to a boil, stirring while sugar is completely dissolved.
  3. Let cool.
  4. For a more dense syrup, continue to cook for a few minutes.
  5. If syrup begins to shut up - immediately remove from the fire.

Bon Appetit!

Sugar cake syrup

how to prepare sugar syrup

Ingredients:

  • Sugar - 100 grams
  • Water - 100 grams

Cooking method:

  1. In a saucepan, we smell 100 grams of sugar, pour 100 milliliters of water.
  2. We put a saucepan on fire, mix before dissolving sugar, bring to a boil and cook before transparency.
  3. Let us cool up the finished syrup and use for industrial cakes and pastries.

Bon Appetit!

Aromatized sugar syrup

how to prepare sugar syrup

Ingredients:

  • 3 glasses Sugar.
  • 1.5 glasses of water
  • 1 tbsp. Lemon juice
  • 1 tsp. Pink or orange water (you can all together in a little bit).

Cooking:

  1. Sugar and water put in a stainless steel saucepan, bring to a boil, add lemon juice and let leave about 15 minutes, sometimes stirring.
  2. Pour flavored water and boil a few more seconds.
  3. Hot APR needs to be cooled to room temperature.
  4. For ease of use, it is better to pour it into a plastic bottle with a dispenser.
  5. Keep syrup in a closed container in the refrigerator for about a month.

Bon Appetit!

Sugar syrup

how to prepare sugar syrup

Ingredients:

  • 200 gr. Small sugar
  • 200 ml. water

Cooking method:

  1. In a saucepan, mix a glass of water and a glass of sugar.
  2. Bring to weak boiling on medium heat, periodically stirring so that sugar is dissolved.
  3. Add flavors shown below, cover with a lid and remove from fire.
  4. Let break 30 minutes.
  5. Straighten the syrup into a clean prepared bottle and put in the refrigerator.

Bon Appetit!

Sugar syrup for impregnation

how to prepare sugar syrup

Ingredients:

Cooking method:

  1. Fall asleep sugar and pour water by recipe.
  2. Stir, bring the syrup to the boil and remove the foam.
  3. Then cool the syrup (below 40 ° C), add flavoring substances to it and mix.
  4. It is impossible to aromatize hot syrup, as aromatic substances from it will be destroyed.
  5. For aromatization, use fresh and canned fruit juices, brandy, liqueurs, vodka tinctures, emphasis, wine, fruit syrups, essences
  6. When adding juices, it is necessary to monitor so that sugar syrup is not very thinned below the formulations of flavored syrups for industrial dosage of additives, i.e. flavoring and flavoring substances, designed for the main syrup prepared from 4 tbsp. Sugar spoons.
  7. If the amount of sugar in the syrup is different, respectively, you should change the dosage of additives.

Bon Appetit!

Wired sugar syrup

how to prepare sugar syrup

Ingredients:

  • 1 cup of sugar sand,
  • 2 glasses of water,
  • Aromatic substances.

Cooking method:

  1. Sugar mix with water, bring to a boil, remove the foam and boil the syrup to the sample to the thick thread, then cool it (up to 80 ° C), add juice from a zest 2 lemon or orange, or 1 mandarine, or 2-3 g of vanilla sugar , or 1 spoons of brandy or liqueur.
  2. Hot syrup apply to large articles with a brush.
  3. Small products - gingerbread and cookies - put in a saucepan, pour hot syrup at the rate of 5-6 st. Spoons per 1 kg of products and then mix with a spoon or spatula (you can also close the pan with a lid and shake it) until all products are uniformly cover with syrup.
  4. After that, lay them on the baking sheet, disconnect and put in a warm dry place.
  5. After 1-2 hours, sugar syrup on the surface of the products will dry.
  6. To accelerate the pear, you can put a baking sheet with products for a few seconds in a non-fitted oven.
  7. If the cooked syrup is very thick, then the surface of the flour products will be obtained by a matte with a thick layer of sugar; If the syrup is too liquid, then it will flush from the surface of the products.

Bon Appetit!

Wired sugar syrup

how to prepare sugar syrup

Ingredients:

  • Sugar - 1 cup
  • Water - 2 glasses
  • Aromatic substances

Cooking method:

  1. Sugar mix with water, bring to a boil, remove the foam and boil the syrup to the sample on the thick thread.
  2. Then cool it (up to 80 degrees), add juice from the zest (squeeze through the gauze) from 2 lemon or 1 orange, or 1 mandarin, or 2-3 gr. Vanilla sugar, or 1 spoons of brandy or liquor.
  3. Hot syrup apply to large articles with a brush.
  4. Small gingerbread products and cookies - put in a saucepan, pour hot syrup at the rate of 5-6 st. Spoons per 1 kg of products and then mix with a spoon or spatula (you can also close the pan with a lid and shake it) until all products are uniformly cover with syrup.
  5. After that, lay them on the baking sheet, disconnect and put in a warm dry place.
  6. After 1-2 hours, sugar syrup on the surface of the products will dry.
  7. To accelerate the pear, you can put a baking sheet with products for a few seconds in a non-fitted oven.
  8. If the cooked syrup is very thick, then the surface of the flour products will be obtained by a matte with a thick layer of sugar; If the syrup is too liquid, it will flock from the surface of the products and will not get dry.

Bon Appetit!

Sugar syrup

how to prepare sugar syrup

Ingredients:

  • Sugar - 100 g
  • Water - 0.5 glasses

Cooking method:

  1. Sugar pour boiling water and boil on slow heat for 20 minutes.
  2. Ready syrup strain through a gauze folded in several layers and laid sterile wool.
  3. Then bring the volume to the initial and boil once again, after which it is to pour into a sterile bottle and close the sterile cork.

Bon Appetit!

Spring recipe for impregnation

how to prepare sugar syrup

Ingredients:

  • 150 g of Sahara
  • 160 ml of water
  • Food flavoring with appropriate dosage

Cooking method:

  1. Pour water into a pan, add sugar, mix and bring the syrup to a boil.
  2. If foam is formed, remove it.
  3. Cool the syrup to room temperature and add flavoring.
  4. Ready syrup use for impregnation.
  5. Roma Baba and Biscuit After baking, we recommend to withstand 4-5 hours, and then soak.
  6. This is necessary in order for the biscuit and the babe subsequently not collapsed.

Bon Appetit!

Sugar syrup for industrial

how to prepare sugar syrup

Ingredients:

  • Sugar sand - 2 tablespoons
  • Water - 3 tablespoons

Cooking method:

  1. In a small saucepan or bucket, pour sugar and pour it with water according to the recipe, mix - 1.
  2. On average fire, bring the solution to a boil, and it is desirable to install a saucepan on fire asymmetrically so that the zones of stronger and weak heating are formed in it.
  3. The fact is that when boiling sugar syrups on the surface, a foam is actively formed to be deleted.
  4. Foam just will accumulate in the zone of weak heating.
  5. After removing the foam and evaporate water during cooking, the ratio of sugar and water in the finished syrup will be 1: 1.
  6. Ready Syrup - 2 should be cooled to a temperature not higher than 40 degrees Celsius, and only after that the flavors and taste additives into it so that their aromatic properties do not deteriorate due to heating.

Bon Appetit!

Sugar syrup

how to prepare sugar syrup

Ingredients:

Cooking method:

  1. Mix in a saucepan equal parts of sugar and water.
  2. Consider that sugar dissolves from 1 cup of sugar and 1 glasses of water will not work 2 cups of syrup. Read more: Delicious cooking recipe Ayran.
  3. In this case, the number of ingredients you will have about 1.5 glasses of syrup.
  4. Heat the ingredients on the stove until dissolution.
  5. It is necessary to warm on average fire.
  6. When the syrup begins along the edges, the liquid in the center should be transparent, not muddy.
  7. Immediately remove the syrup from the stove.
  8. Now is the time to add fragrance.
  9. Add your ingredient to syrup, cover the saucepan and let it cool.
  10. To make many different syrups with different tastes, spread the ingredients by different banks and pour the syrup.
  11. Close the cans with covers and leave cool.
  12. When the syrup cools, the ingredient added to the aroma must be removed.
  13. Leaving the zest or mint leaves in syrup, you strongly reduce its shelf life.
  14. It is necessary to store sugar syrup in a sealed container in the refrigerator.
  15. Simple sugar syrup can be stored up to 4 weeks.
  16. Flavored syrup must be used within 1-2 weeks.

Bon Appetit!

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