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Simple Syrup Recipe-8564

Photo by: Joseph De Leo
Comments: 0


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.

Yield: Makes 3 cups (750 mL)


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


1. 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.

2. Transfer to an airtight container and refrigerate until cold.


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.

© 2008 Marilyn Linton and Tanya Linton

Note from Cookstr's Editors

Nutritional information is based on 12 servings.


Nutritional Information

Nutrients per serving (% daily value)

129kcal (6%)
0mg (0%)
0mg (0%)
0mcg RAE (0%)
0mg (0%)
0g (0%)
0g (0%)
0mg (0%)
0mg (0%)

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