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===Simple syrup===
===Simple syrup===
Simple syrup is a basic sugar-and-water syrup used by bartenders as a sweetener to make cocktails. Simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup.<ref>{{cite web|url=https://drinks.seriouseats.com/2011/03/cocktail-101-how-to-make-simple-syrup-technique-rich-syrup-recipe.html|title=Cocktail 101: How to Make Simple Syrup|last=Dietsch|first=Michael|website=[[Serious Eats]]|access-date=1 July 2018}}</ref> For pure sucrose the saturation limit is about 5:4 by volume.
Simple syrup (aka Sugar syrup or Bar syrup) is a basic sugar-and-water syrup used by bartenders as a sweetener to make cocktails. Simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup.<ref>{{cite web|url=https://drinks.seriouseats.com/2011/03/cocktail-101-how-to-make-simple-syrup-technique-rich-syrup-recipe.html|title=Cocktail 101: How to Make Simple Syrup|last=Dietsch|first=Michael|website=[[Serious Eats]]|access-date=1 July 2018}}</ref> For pure sucrose the saturation limit is about 5:4 by volume.


Simple syrup is also used as a sweetener in cooking and baking. To make a basic simple syrup: 1 cup of ordinary table sugar is added to 1 cup of heated (but not boiling) water. The recipe yields roughly 1 1/2 cups and not 2 cups because dissolved sugar has less volume. The sugar is stirred into a heating pan of water until it dissolves, and then it is removed from the heat to cool. Sugar turns brown and caramelizes at 180 F which imparts an off flavor. The end result should be clear.
Simple syrup is also used as a sweetener in cooking and baking. To make a basic simple syrup: 1 cup of ordinary table sugar is added to 1 cup of heated (but not boiling) water. The recipe yields roughly 1 1/2 cups and not 2 cups because dissolved sugar has less volume. The sugar is stirred into a heating pan of water until it dissolves, and then it is removed from the heat to cool. Sugar turns brown and caramelizes at 180 F which imparts an off flavor. The end result should be clear.

Revision as of 13:44, 24 June 2019

"Sirup" redirects here. For 1990 drama film, see Sirup (film).
For other uses, see Syrup (disambiguation).
Bottles of syrup

In cooking, a syrup or sirup (from Template:Lang-ar; sharāb, beverage, wine and Template:Lang-la)[1] is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups.

Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, maple sap or agave nectar. Corn syrup is made from corn starch using an enzymatic process that converts it to sugars.

Culinary syrup

There are a range of syrups used in food production, including:

For beverages

A large green jug
A jug of bottler's flavor for 7-Up. The syrup-like concentrate lacks sugar and is sold to franchisees to refill.

A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Since the following syrups are liquids, they are easily mixed with other liquids in mixed drinks, making them superior alternatives to granulated sugar.

Simple syrup

Simple syrup (aka Sugar syrup or Bar syrup) is a basic sugar-and-water syrup used by bartenders as a sweetener to make cocktails. Simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup.[6] For pure sucrose the saturation limit is about 5:4 by volume.

Simple syrup is also used as a sweetener in cooking and baking. To make a basic simple syrup: 1 cup of ordinary table sugar is added to 1 cup of heated (but not boiling) water. The recipe yields roughly 1 1/2 cups and not 2 cups because dissolved sugar has less volume. The sugar is stirred into a heating pan of water until it dissolves, and then it is removed from the heat to cool. Sugar turns brown and caramelizes at 180 F which imparts an off flavor. The end result should be clear.

Combining Demerara sugar, a type of natural brown sugar, with water produces Demerara syrup. Sugar substitutes such as honey or agave nectar can also be used to make syrups.

Flavoured syrup

Flavoured syrups are made by infusing simple syrups with flavouring agents during the cooking process. A wide variety of flavouring agents can be used, often in combination with each other, such as herbs (rosemary), spices (chipotle chilis; cardamom), or aromatics (orange peel; lemongrass; ginger). For instance, syrupus aromaticus is prepared by adding certain quantities of orange flavouring and cinnamon water to simple syrup. This type of syrup is commonly used at coffee bars, especially in the United States, to make flavoured drinks. Infused simple syrups can be used to create desserts, or, to add sweetness and depth of flavour to cocktails.

Gomme syrup

Gomme syrup (or gum syrup; gomme is French for "gum") is an ingredient commonly used in mixed drinks. It is also commonly used as a sweetener for iced coffee in Japan. Like bar syrups, it is a 2:1 sugar and water mixture, but has an added ingredient of gum arabic. Gomme syrup is made with the highest ratio of sugar to water possible, while the gum arabic prevents the sugar from crystallizing and adds a smooth texture.

See also

References

  1. ^ Online Etymology Dictionary: syrup Archived 2012-08-21 at the Wayback Machine
  2. ^ Tyler James Wiltgen (August 2007). "An Economic History of the United States Sugar Program" (PDF). Archived from the original (PDF) on 2015-02-09. {{cite web}}: Unknown parameter |deadurl= ignored (|url-status= suggested) (help) Masters thesis.
  3. ^ "U.S. Sugar Policy". SugarCane.org. Archived from the original on 2015-02-11. Retrieved 2015-02-11. {{cite web}}: Unknown parameter |deadurl= ignored (|url-status= suggested) (help)
  4. ^ "Food without Thought: How U.S. Farm Policy Contributes to Obesity". Institute for Agriculture and Trade Policy. November 2006. Archived from the original on 2007-09-27.
  5. ^ "Corn Production/Value". Allcountries.org. Archived from the original on 2010-10-25. Retrieved 2010-11-06. {{cite web}}: Unknown parameter |deadurl= ignored (|url-status= suggested) (help)
  6. ^ Dietsch, Michael. "Cocktail 101: How to Make Simple Syrup". Serious Eats. Retrieved 1 July 2018.
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