Fruit Syrups
Ingredients
Directions
Make the syrup
Dissolve the sugar in the water in a saucepan.
Boil the mixture briefly to form a syrup.
Store
Allow the syrup to cool before storing.
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
- Double refined sugar
- Dissolves into the liquid to give the syrup its sweetness and body.
- Water
- Dissolves the sugar so it can form a pourable, evenly sweet syrup.
The step that matters
Boil the mixture briefly. Heating dissolves the sugar fully into the water. Boiling too long over-thickens the syrup as water evaporates, so it sets stiff once cool.
“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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