How To Make Simple Syrup Food

SIMPLE SYRUP

Steps:

• In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

SIMPLE SYRUP

Steps:

• Combine the sugar and water in a saucepan. Cook over medium heat until the sugar is completely dissolved. Remove from the heat and cool completely. Will keep in the refrigerator for 1 month.

SIMPLE SYRUP, 3 WAYS

Steps:

• For the ginger-tangerine simple syrup: Put the sugar, ginger, tangerine peel and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves. Let cool completely, discarding the solids.
• For the gin simple syrup: Put the sugar, cucumber, juniper berries, coriander seeds and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves. Let cool completely, discarding the solids.
• For the raspberry-vanilla simple syrup: Put the sugar, raspberries, vanilla bean and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves; simmer 3 minutes. Let cool completely, discarding the solids.

SIMPLE SYRUP

Steps:

• Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator, indefinitely, if kept in an airtight container.

RASPBERRY SYRUP

Steps:

• Blend 1½ cups raspberries with 1 cup water in a blender until puréed, about 45 seconds.
• Add purée to a small saucepan over medium heat and cook until mixture begins to boil. Immediately reduce heat to low and continue to cook, stirring frequently, for 7 minutes. Remove from heat and allow to cool for 5 minutes. Rinse out blender jar.
• Strain purée through a tea strainer or chinois (cheesecloth optional) into a heatsafe liquid measuring cup, stirring and pressing on solids, until you have 1 cup raspberry juice. Discard any excess. Transfer raspberry juice to blender, add 2 cups granulated sugar, and blend until well mixed and sugar is completely dissolved, about 1½ minutes.
• Transfer mixture to a clean, resealable glass jar and refrigerate until chilled. Shake jar before using. Raspberry syrup will keep 2 weeks in the refrigerator-or you can freeze it for several months.

SIMPLE SYRUP

Steps:

• Bring the sugar and water to a boil in a heavy medium saucepan over high heat.
• Reduce the heat to medium-low.
• Simmer, stirring until the sugar is completely dissolved, 6 to 8 minutes.
• Let cool completely.
• Transfer to an airtight container.
• Refrigerate until completely chilled, at least 4 hours.

SIMPLE SYRUP

Steps:

• In a small saucepan, combine sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3-5 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; cool to room temperature. , Transfer to a container with a tight-fitting lid. Store in the refrigerator for up to 2 weeks.