Simple Syrup
When I was bartending, there were a few condiments I used often like Worcestershire sauce, grenadine, lemon juice, and more including Simple Syrup also known as Sugar Syrup. Because of its liquefied form, it was perfect for sweetening cocktails and mocktails as it mixed easily into cold drinks. Till this day, I use it for my Mint Juleps, Mojitos, Daiquiris, Punches, etc.
Back then, one of our waitresses was studying to become a pastry chef and shared another way to use it with me – that is when I started thinking differently about Simple Syrup…
Yes, it’s definitely “a must” for your bar but it can also be used for other beverages like Iced Tea, Lemonade or Iced Coffee as well as your morning coffee, lattes, and so on. The big plus using syrup instead of granulated sugar is you won’t end up with a thin layer of grainy bits of sugar at the bottom.
Before going any further, let’s bring another aspect of Simple Syrup… It can be flavored! That’s right! When going to a coffee house, Vanilla Lattes are awesome and you might wonder how it’s made. Simple! It’s fresh brewed coffee with milk and vanilla syrup… voilà! Herbs, spices or fruits are other ways to enhance this condiment. I like making my Cherry Simple Syrup and use it when I make my Canard aux Montmorency, Cherry Lemonade, Popsicle or my Cherry Coke Float. I can go on and on with all the different flavors I make but let’s go back to the basic one for now…
When it comes to baking, here’s the tip I got from that waitress. To prevent the cakes from drying out, brush a thin coat of Simple Syrup on the cooled layers. It will keep them moist, spongy and fresh longer until you’re ready to put the icing or fondant on your cake. The same applies to brushing some on top of your cupcakes before decorating. Depending on which cake or cupcakes I bake, I like to brush on orange or lavender flavored syrup… Here I go again! Okay, back to the basic one!
Besides cakes, I use it for Baklava, cookies, Candied Fruits, or when poaching fruits. It can be drizzled on a Fruit Salad instead of using liqueur. According to the National Center for Home Food Preservation, adding Simple Syrup when canning fruits will help to retain their flavor, color and shape. This condiment can also be drizzled over Waffles, Ice Cream, Pancakes depending on which flavor has been added to it. During the Holidays, I like making Pomegranate Syrup while in the summer time, I pour Strawberry Syrup over sponge cake… yum! No seriously, I’m back again with the flavored options… gee whiz!
In the video, I show you the regular basic Simple Syrup where the ratio is 1:1 of sugar to water and put into a clean jar or glass bottle, it will keep for a month in the fridge. For richer and more concentrated thicker syrups, use a 2:1 ratio and chill for up to 5 months. When it comes to using other flavors to it especially fruits, unfortunately it doesn’t keep as long and has to be used within a week.
Another thing I would like to highlight is when making the basic syrup, as long as the sugar is melted, there’s no need to boil the mixture. On the other hand, when using the concentrated version or any other ingredients to flavor the basic one, then yes, it has to be brought to a boil…
There’s a reason why it’s called Simple Syrup. It’s not complicated and extremely versatile! It’s a great condiment recipe to have on hand. In the near future, I’ll show you a few different flavor recipes I use in many dishes…
Bon Appétit!
Check out these other great kitchen tips and tricks…
– Measuring Honey, Syrup or Molasses without Sticking
– Chocolate Honey Graham Cracker Pie Crust
– Buttermilk from Scratch
– Perfect Whipped Cream Every Time – How to
– Powdered Sugar – Make it, Don’t Buy it!
– Berries • How to Keep Them Longer
– Ricotta Cheese • How to Drain
and for more handy kitchen tips and tricks, click on this link… Recipe Category • Tips & Tricks
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
