← 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

cook-with-jamie Cook with Jamie
by Jamie Oliver
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
in-the-kitchen-with-david In the Kitchen with David
by David Venable
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
big-fat-cookies Big Fat Cookies
by Elinor Klivans
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-provence-cookbook The Provence Cookbook
by Patricia Wells
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?