Sugar syrup recipe

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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
  1. Heat the sugar, water and lemon juice in a large saucepan over medium heat, stirring continuously until the sugar has dissolved.
  2. 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.

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