← Back to Search Results
Simple Syrup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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)

Ingredients

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

Directions

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.

Notes

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%)
1mg
0mg
0g
33g
0mg (0%)
0g (0%)
0g (0%)
0g
33g
0mg (0%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-new-way-to-cook A New Way to Cook
by Sally Schneider
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
raos-cookbook Rao's Cookbook
by Frank Pellegrino
desserts-4-today Desserts 4 Today
by Abby Dodge
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?