Making Simple Syrup
A jar of this lives in my fridge for weeks at a time. It removes the grit of undissolved sugar from iced coffee and tea, turning a grainy mess into a smooth drink.
Clarity is the objective.
Do not let the mixture boil vigorously for too long, or you will begin to cook the syrup into a thicker, darker consistency than intended.
- Small saucepan
- Whisk
- Glass jar with lid
What goes in.
- 1 cupgranulated sugar
- 1 cupwater
Disappearance of the swirl
When the liquid transforms from cloudy to perfectly transparent, the sugar has fully integrated. Turn off the heat immediately.
The method.
Combine ingredients
Pour the water and sugar into the saucepan set over medium heat.
Heat gently
Stir occasionally with a whisk to ensure no sugar is stuck to the bottom of the pan.
Cool and store
Once the liquid is clear, remove from heat. Let it reach room temperature before pouring into a jar and sealing it.
Other turns to take.
Rich Simple Syrup
Use a two-to-one ratio of sugar to water for a thicker, more concentrated syrup that lasts longer in storage.
Infused Syrup
Add a sprig of fresh mint, a split vanilla bean, or a strip of lemon zest to the pan while heating; strain it out once cooled.
When it doesn't go to plan.
Use filtered water to keep the syrup clear and free of mineral flavors.
If you are storing this for more than a week, add a splash of high-proof neutral spirit to preserve it.
Always let the syrup cool completely; hot syrup can crack cold glass jars.
The ones that keep coming up.
How long does this keep?
In a sealed container in the refrigerator, it stays fresh for up to one month.
Can I use brown sugar?
Yes, but it will result in a syrup with a distinct molasses flavor and a darker, opaque appearance.
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