The sweet version of stock, sugar syrup is used for sorbets, sweet terrines, glazing, poaching fruit, crystallizing fruit and Italian meringues.
- Yield: 500 ml
- 500 g granulated sugar
- 500 ml water
- ½ lemon juice
How to Make It
To make the Sugar Syrup
- Heat the sugar, water and lemon juice in a large saucepan over medium heat, stirring continuously until the sugar has dissolved.
- Brush any sugar particles off the side of the pan with a wet pastry brush to prevent sugar crystals from forming. Once all the sugar has dissolved, increase the heat and boil for 5 minutes.