Nothing could be more simple than a simple syrup- a key ingredient in many cocktail recipes, as well as crowd- pleasers like sweet tea. I often flavor mine with ginger, or mint.
|Syrup pitcher from jenscloset.|
Figure out what type of simple syrup you'll need.
There are several thicknesses or densities of simple syrup and they have different uses. The thickness depending on the ratio of water to sugar used. The one with more sugar will be more syrupy and sweeter. Follow the measurements listed in your recipe, or use these general guidelines:
Thin simple syrup - A ratio of 3 parts water to 1 part sugar - used to glaze cakes and cookies.
Medium simple syrup - A ratio of 2 parts water to 1 part sugar - used to make sweeten beverages and iced tea.
Thick simple syrup (basic simple syrup) - A ratio of 1 part water to 1 part sugar - This is used as the basis for cold fruit drinks and cocktails. Also used to make candied fruits.
Determine which type of Simple Syrup you want to make. See Types of Simple Syrup above.
In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil.
Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 minutes. Remember - the longer you boil it, the thicker the syrup will be when cooled.
Optional: At this point you can add flavorings (you can steep almost anything into your simple syrup such as extracts, fruit juices, herbs, spices, and liqueurs). Just put them in once the water boils right before adding the sugar, and strain them out before bottling.
After boiling, let the syrup cool to room temperature, then pour into a tightly sealed, clean glass jar and store in the refrigerator (Any clean and sealable container can be used). The syrup can be refrigerated for up to 1 month.
You can also stir in 1 tablespoon corn syrup to help ensure the syrup stays smooth.
How do you use simple syrup at home? Is in in sweet tea or an Old Fashioned?