Wednesday, 14 July 2010

Basic sugar syrup

Most liqueurs will require you to add sugar syrup at some point in the procedure. Some liqueurs require special syrups, but if the recipe merely says ‘sugar syrup’ this is the one to use.

Sugar syrup is Mr Portions’ speciality and he makes a batch when it’s needed, knowing that any leftover syrup will happily keep in the fridge for up to a month.

Here is Chez Portions’ stash of syrup waiting to be called into action. It stores nicely in the fridge door:

Here’s what you need to make sugar syrup (note: liqueur recipes are usually given in cups and we find it easier to use cups, particularly when dealing with liquids):

2 ½ cups water
3 cups caster sugar

Place the sugar and water into a saucepan and stir occasionally over a medium-high heat.

Lower the heat and let boil gently (not a mad bubbling, spitting boil!) for 5 minutes.

Remove from the hob and leave to cool in the pan.

Add to liqueur mix as recipe indicates.

Any leftover liqueur can be stored in an airtight container in the fridge for up to a month.

This recipe yields approximately 4 cups of syrup, which amounts to just over 1 litre.


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