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Simple Syrup

Updated February 23, 2016
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This recipe is the basis of many of the frozen desserts in this book. It’s easy to make, and you can cover and keep it in the refrigerator for up to three months. We also use it to sweeten iced tea, limeade and lemonade. For a less sweet version, decrease the sugar to 1 cup (250 mL); see Tip, left. Double the recipe to make a larger quantity if you plan to make lots of ice cream or ices in the next couple of months.

The reducedsugar version will produce a firmer texture when added to ices and sorbets and then frozen. Recipes made with this version are best served right away, softened slightly before scooping or scraped into a shaved granita-style dessert.

Makes3 cups (750 mL)

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Taste and Texturesweet

Ingredients

  • 2 cups (500 mL) granulated sugar 
  • 2 cups (500 mL) water 

Instructions

In a medium saucepan over medium-low heat, bring sugar and water to a simmer. Cook, stirring, for 1 minute or until sugar is completely dissolved. Simmer, without stirring, for 2 minutes more.

Transfer to an airtight container and refrigerate until cold.

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