Simple Sugar 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:

• 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 SUGAR SYRUP

Steps:

• Bring water to a boil in a small saucepan.
• Pour in sugar. Stir until sugar is completely dissolved.
• Remove saucepan from heat and allow contents to cool.
• Refrigerate in a sealed container until ready for use.

SIMPLE SUGAR SYRUP

Steps:

• Bring water and sugar to a boil and boil until sugar is dissolved. Cool to room temperature and transfer to a jar. Store in a cool pantry or refrigerate.

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.

SUGAR SYRUP

Steps:

• Dissolve 300g caster sugar in 150ml water over a low heat.
• Leave to cool and bottle for future use in cocktails. Store in the fridge.

SIMPLE SUGAR SYRUP

Steps:

• Place the sugar and water in a pot and bring to a boil. Reduce heat and simmer gently until the sugar dissolves, about 5 minutes. Cool syrup to room temperature. Use immediately or refrigerate indefinitely in a covered container until needed.

SIMPLE SYRUP

Steps:

• Hot method:
• Combine the sugar and water in a large saucepan over medium heat. Bring to a boil, stirring continuously. Let the syrup cool, then store in a quart bottle.
• Cold method:
• Using a funnel, pour the sugar into a quart bottle. Add the water in small increments, capping and shaking between additions to loosen the sugar and free the trapped air. Once all the water has been added, continue to rotate the bottle until all the sugar is dissolved.
• Store in the refrigerator. It will firm up when cold, so allow to return to room temperature before using. The syrup will keep for 4 days, refrigerated.