Syrup for Liqueurs
Ingredients
Directions
Make the syrup
Put water into a saucepan and bring it to a boil.
Gradually add sugar, lump by lump, until dissolved.
Allow it to boil again.
Cool and store
Pour the syrup into a broad dish to cool.
Once cool, it is ready for use.
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
- Sugar
- Dissolves in the boiling water to form a sweet, thick syrup.
- Water
- Acts as the solvent that dissolves the sugar into a liquid syrup.
The step that matters
Adding the sugar gradually. Adding sugar lump by lump lets each addition dissolve fully before the next, preventing undissolved crystals that can cloud the syrup or seed unwanted crystallisation as it cools.
“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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