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)
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
- 2 cups (500 mL) granulated sugar
- 2 cups (500 mL) water
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.
2008 Marilyn Linton and Tanya Linton