Rich Simple Syrup

Until I saw this recipe I didn't know there existed any other formula for simple syrup besides the classic 50/50 ratio of water to sugar. I'm glad I tried this because it works great for sweetening Mint tea or lemonaid, I needed much less of it to sweaten. I also used it in a pineapple rum sorbet and it worked great for that as well. This will be my go to formula for simple syrup from now on.

• sandart

• Close to Manhatten

• 10/4/2010

Obviously there are two different types of simple syrup depending on WHAT you're using it for and how QUICKLY you'll be using it.You may not want to refrigerate this version as it may take a longer time to thaw, but it works just as well in recipes - it's obviously more concentrated in the 1 - 1/2 recipe. As said before - DON'T go over the 5 min. or you will have a mess on your hands. I needed some for some fresh lemonade and it worked like a dream. I had to sweeten a large amount, so this more concentrated version allowed me to add less overall. So calm down people. It works just fine.

• nycwinters

• Los Angeles

• 1/6/2010

It's Meyer lemon season and I just used this recipe to make a simple syrup for summer drinks. Substitute 1/4 c of freshly squeezed Meyer lemon juice for 1/4 c of water. Bottle with a ribbon of fresh lemon peel. Add sparkling water and a cube or two of frozen Meyer lemon juice for a delightful summer lemonade. Intense and wonderful!

• Anonymous

• Carmel, IN, USA

• 3/18/2009

它是如此简单,你可能忘记它的年代tove and fill the entire kitchen with blowsy clouds of gray sweet smelling smoke that just doesn't dissapate. When they say 5 minutes, they mean 5 minutes.

• arrose100

• 1/3/2009

This recipe works perfect for cocktails; the 2/1 proportion. Equal parts might make a good sorbet, but do not mix or muddle as well, especialy in a shaker with ice and booze. Just remember to take out of the fridge well before making a cocktail to bring up to room temp.

• ultrahalo

• Houston

• 12/24/2008

1 - 1, not 1 - .5

• leland_jr

• 6/29/2006

This recipe must be wrong - when the syrup cools it hardens! You would need a chisel to use it after chilling.

• Anonymous

• Boston, MA

• 7/28/2005

This is the perfect mixture for mint julep syrup. YUM! The equal parts sugar is just too runny, and this is perfect-just add mint while cooking!

• rorrer

• NC

• 5/12/2003

The porportions are incorrect. Simple syrup should be EQUAL PARTS sugar and water and then prepared in the same fashion.

• Anonymous

• Portland, OR

• 8/2/2001