Syrup
Ingredients
Directions
Combine 2 pounds of coarse sugar and 1 pint of water in a pot.
Heat the mixture until the sugar dissolves completely.
If using fruit, add 1 pound of fruit to the syrup.
Allow the syrup to cool before using it for preserving or as a sweetener.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Coarse sugar
- Provides sweetness and dissolves into the water to form the syrup's body.
- Water
- Dissolves the sugar so it can form a pourable liquid when heated.
The step that matters
Heat until the sugar dissolves completely. Undissolved sugar grains can recrystallize as the syrup cools, leaving it grainy instead of smooth and clear. Full dissolution before cooling keeps the syrup uniform.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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