Syrup for Liqueurs
Ingredients
Directions
Boil the water in a saucepan.
Gradually add the sugar, lump by lump, until dissolved.
Allow it to boil again.
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
- Loaf sugar
- Dissolves in boiling water to form a sweet, pourable syrup.
- Water
- Acts as the solvent that dissolves the sugar into a syrup.
The step that matters
Adding the sugar gradually. Adding sugar lump by lump lets each piece dissolve fully before the next goes in. Dumping it in at once can leave undissolved grains that cloud or crystallise the syrup 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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