SIMPLE SYRUP
As the name implies, this is very simple to make and is used in multiple ways. This can be made with white or raw sugar, or diabetic friendly sweeteners, it can be enhanced and flavored to your own taste and technically this is the same syrup used in canning. When a canning recipe calls for light-heavy syrup when canning fruits, it is a simple syrup. Many beverages start with a simple syrup, such as Daquiris and mixed drinks. Simple syrup is used in your favorite espresso shop and definitely used in the kitchen for a variety of recipes. Even pickles are made with a simple syrup, enhanced with spices and vinegar.
The ratio for a thin simple syrup is 1:1. 1 Part sugar and 1 part water. This ratio can vary for a thicker richer syrup as a 2:1 ratio. 2 Parts sugar and 1 part water or even 3:1. The flavor will vary between granulated white sugar, coconut sugar and the use of raw (Turbinado or Demerara) sugar or artificial sweeteners, so you may wish to make some of each, depending on the way you intend to use it. There are two ways to make the simple syrup, a cooked version and non-cooked version. Either method is suitable. And both versions will keep in a well sealed container for up to 6 months in the refrigerator.
Once you've made the simple syrup, you will find many ways to flavor it and use it in your cooking. Until recently I had no idea you could purchase simple syrup in your local stores. This is something I've made for years and would never have thought to even look for in a store. So if you are currently buying it, you now know you can make it with ingredients you have in your own pantry, for pennies in comparison to a purchased bottle of it.
Try the infused simple syrups in iced tea, lemonade, coffee, as part of the liquid and sweetener in baked goods, glaze cookies, cakes, baste smoked, grilled, baked or roasted chicken, or pour over ice cream, yogurt, fruit or add to your next smoothie. And of course, fruit and party punch and cocktails.
A receipt dating back to 1840 made a thick simple syrup concentrate to use for making lemonade among the many other uses:
Lemon Syrup
Ingredients
- 6 pounds of fine loaf-sugar
- 12 large ripe lemons
- 2 quarts of water
Instructions
Break up loaf-sugar into large pieces. Take lemons, and (without cutting them) grate the yellow rind upon the sugar. Then, put the sugar, with the lemon gratings and the water, into a preserving kettle, and let it dissolve. When it is all melted, boil it till quite thick, skimming it till no more scum rises; it will then be done. Have ready the juice of all the lemons, and when the syrup is quite cold, stir in the lemon juice. Bottle it, and keep it in a cool place.
It makes a delicious drink in summer, in the proportion of one third lemon syrup and two thirds ice water.
Source: Directions for Cookery, in its Various Branches (1840)
Making a simple syrup is as doable today as it was some 177 years ago and you would have the concentrate to use for a variety of recipes.
INGREDIENTS for BASIC SIMPLE SYRUP:
1 Cup granulated/white sugar (or your choice of sweetener)
1 Cup Water
Bring the water to a boil. Add the sugar and stir until dissolved. Continue to stir and boil for 5 minutes. Pour into hot sterilized Pint Mason Jar or heat proof bottle with bale. Place the lid and ring on the jar and allow to cool. Refrigerate.
INGREDIENTS for HEAVY SIMPLE SYRUP:
2 Cups granulated/white sugar
1 Cup Water
Bring the water to a boil. Add the sugar and stir until dissolved. Continue to stir and boil for 5 minutes. Pour into hot sterilized Pint Mason Jar. Place the lid and ring on the jar and allow to cool. Refrigerate.
INGREDIENTS for RICH SIMPLE SYRUP:
2 Cups Turbinado (raw) Sugar
1 Cup Water
Bring the water to a boil. Add the sugar and stir until dissolved. Continue to stir and boil for 5 minutes. Pour into hot sterilized Pint Mason Jar. Place the lid and ring on the jar and allow to cool. Refrigerate.
INGREDIENTS for FRUIT FLAVORED SIMPLE SYRUP: (pictured in slide show)
1 Cup granulated/white sugar
1 Cup Fruit juice OR 2 C. whole berries
Bring the water to a boil. Add the sugar and stir until dissolved. Continue to stir and boil for 5 minutes. Pour into hot sterilized Pint Mason Jar or heat proof bottle with bale. Place the lid and ring on the jar and allow to cool. Refrigerate.
INGREDIENTS for DIEBETIC FRIENDLY BASIC SIMPLE SYRUP:
1 Cup Coconut sugar
1 Cup Water
Bring the water to a boil. Add the sugar and stir until dissolved. Continue to stir and boil for 5 minutes. Pour into hot sterilized Pint Mason Jar or heat proof bottle with bale. Place the lid and ring on the jar and allow to cool. Refrigerate.
INGREDIENTS for VANILLA SIMPLE SYRUP:
Simple Syrup
1 Vanilla Bean
Make either the light or heavy simple syrup as per the above instructions. Insert 1 sliced vanilla bean (I like to coat with some sugar) into a hot sterilized Mason jar or heat proof bottle with bale. Pour the hot syrup over the vanilla bean and allow to infuse the vanilla flavor for one week. Place the cap and ring on the jar, allow to cool and refrigerate. Remove the vanilla bean after one week and use in baking or another batch of simple syrup or make your own Vanilla extract or vanilla flavored sugar. (Refer to my instructions for making your own Vanilla Extract and Vanilla Sugar)
INGREDIENTS for HERB INFUSED SIMPLE SYRUP
Simple Syrup
4 Sprigs of your favorite herb (lavender, rosemary, thyme, mint, marjoram etc.)
Gather the herbs in the early morning while dew is still on them for the highest oil content. Rinse the herbs under cool tap water, shake off excess water and lay on a kitchen towel. Prepare the simple syrup as per above instructions. Place the dry herbs in a hot sterilized mason jar, pour simple syrup over the herbs, cap and set aside to cool. Refrigerate. Allow the herbs to infuse for one week. Remove the herbs and discard.
INGREDIENTS for ROSE PETAL INFUSED SIMPLE SYRUP
Simple Syrup
1 cup fragrant rose petals
Gather the rose petals in the early morning while dew is still on them for the highest fragrance and oil content. Shake the roses to shake out any garden pests. Rinse the rose petals under cool tap water. Place on a dry kitchen towel to absorb the water. Prepare the simple syrup. Place the dry rose petals in a hot sterilized mason jar, pour the hot simple syrup over the rose petals and cap the jar. Allow to cool, then refrigerate one week to infuse the rose petal flavor. Pour the infused simple syrup in a strainer into a clean jar, and discard the rose petals.
INGREDIENTS for HERB AND CITRUS INFUSED SIMPLE SYRUP
Simple Syrup
4 sprigs of mint (many flavors to choose from), Lemon Thyme, Sweet basil, lemon balm or lemon grass, Rosemary or Lavender)
Juice and zest of Lime, Lemon, Grapefruit or Orange
Gather the herbs in the early morning while dew is still on them for the highest oil content. Rinse the herbs under cool tap water, shake off excess water and lay on a kitchen towel. With a zester, remove the peel from the citrus, avoiding the white of the rind. Squeeze the juice from the citrus, or slice thinly. Place the citrus zest, juice and/or slices in a hot, clean sterilized mason jar. Prepare the simple syrup as per above instructions. Place the dry herbs in a hot sterilized mason jar, pour simple syrup over the herbs and citrus, cap and set aside to cool. Refrigerate. Allow the herbs to infuse for one week. Strain and discard the herbs and citrus.
INGREDIENTS for SPICE INFUSED SIMPLE SYRUP
Sugar
Water
Whole spices (Cinnamon, Cloves, Allspice separately or combination)
Place whole spices in your mixture of sugar and water, bring to a boil, boil 3-5 minutes. Pour into hot sterilized mason jars, allow to cool. Refrigerate and allow to infuse for 1 week. Strain the simple syrup and use the spices for making a fragrant stove top potpourri.
INGREDIENTS for MAPLE SIMPLE SYRUP
Make the thick/heavy version of simple syrup and allow to cook down about 1/4. Add Pure Maple extract. This is the syrup we have made for many years for hotcake and waffle topping. Pour into a syrup serving container with a spout or a squeeze bottle for ease of use. May be served heated or cold.
INGREDIENTS for HONEY SIMPLE SYRUP
Honey
Water
Make the 1:1 ratio or 2:1 ratio of Honey to water. This will have a richer taste than sugar and water, so adjust to taste. Bring to a boil for 3-5 minutes. Pour into hot sterilized mason jars. If using the heavy syrup ratio, store on the countertop. If using the thin version of syrup, store in the refrigerator. This is especially good basted on fruit that you are baking or dehydrating or try it as a glaze on pie crust.
Tip: You can use your chosen sweeter to make a non-sugar simple syrup if desired. Use according to the equivalency of sugar. Some are measure for measure the same as sugar, however some are not, so refer to the instructions on the product you choose and adjust as necessary.
Tip: Try your own versions and combinations to create your own signature simple syrup. You'll find so many uses for the syrup you'll wonder why you hadn't tried it before. And if you've been purchasing simple syrup or the flavored espresso syrups, you'll save a lot of money over the store-bought varieties.
Precaution: Make certain any flower, herb or spice that you use to make a simple syrup is edible, with no known interactions with medications or supplements that you currently take. If you or others have an allergy to flowers or certain herbs, it may be advised to avoid making floral syrups. Pregnant or lactating females should use or make only under professional medical guidance.
Refer to the link to make Vanilla Sugar: justfowlingaround.weebly.com/sweets-treats-and-drinks/vanilla-sugar
Refer to the link to make Vanilla Extract: justfowlingaround.weebly.com/seasoning-and-sauces/homemade-vanilla-extract
Refer to the link to make Rosemary-Vanilla Extract
justfowlingaround.weebly.com/seasoning-and-sauces/rosemaryvanilla-extract
Refer to the link to make Hibiscus Simple Syrup:
Refer to the link to make Rose Petal Simple Syrup:
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