Am I correct that a simple sryup is made of just water and sugar. Is the ratio 2 parts water to 3 parts sugar?
2007-08-10 12:42:26 · 8 answers · asked by Seed Of Towlie 1 in Food & Drink ➔ Cooking & Recipes
1 cup water to
2 cups sugar
plus 1 tsp Mapleine flavoring
Easy!
2007-08-10 12:55:08 · answer #1 · answered by smallone 4 · 0⤊ 0⤋
1 to 1
2007-08-10 13:47:05 · answer #2 · answered by DomesticGodLess 2 · 0⤊ 0⤋
Yes just water and sugar.
To make this syrup, gradually stir granulated sugar into hot water in a sauce pan until the sugar is dissolved, then remove from heat to cool. Generally, a ratio of two parts sugar to one part water is used.
2007-08-10 16:16:42 · answer #3 · answered by Bob 6 · 0⤊ 0⤋
SIMPLE SYRUP
2 1/2 c. sugar
2 c. water
Combine sugar and water. Heat to boiling over medium heat, stirring to dissolve sugar. Boil for 5 minutes. Remove from heat and cool to room temperature. Cover and refrigerate until ready to use.
2007-08-10 12:54:40 · answer #4 · answered by secretkessa 6 · 0⤊ 0⤋
thats a good question ok.the ratio to make simple syrup is 1:2
so add 1 cup water to 2cups sugar and heat in a sause pan till it reaches an slight boil and the sugar is completly dissolved.
2007-08-10 13:01:11 · answer #5 · answered by andre 1 · 0⤊ 0⤋
This is how I make mine...
STOCK SYRUP (SUGAR SYRUP)
Boil 2 lb sugar in 1 pint water to 220°f skimming is needed. (Wet pastry brush, scrape sides of saucepan) Remove from heat allow to cool and store.
Have a great day/night!!!
x K
2007-08-10 15:18:15 · answer #6 · answered by Kelly R 5 · 0⤊ 0⤋
When I'm making sorbet I use 1:1 . I did add a little more sugar to my blackberry base, since they're so tart.
2007-08-10 12:58:31 · answer #7 · answered by KC 7 · 0⤊ 0⤋
1 cup water to two cups sugar is good for most purposes,if extra sweetening is required increase by quarter to half cup sugar ,handy to have in the fridge.
2007-08-10 13:23:34 · answer #8 · answered by dee k 6 · 0⤊ 0⤋