How to prepare simple Syrup - Magefesa USA (2024)

FAQs

How to prepare simple Syrup - Magefesa USA? ›

Place water together with the ingredients you have chosen to flavor the syrup with in a Magefesa saucepan. Bring to a boil, simmer for about 3 minutes. Add sugar and wait for the mixture to come to a boil. Remove from heat, strain and cool.

Add the sugar and water to a small saucepan over medium heat. Stir until sugar is dissolved. Let cool, then pour into a glass jar and seal tightly with a lid. Simple syrup will keep, refrigerated, for about one month.

Tips for Making Simple Syrup

To save time, heat the water first before adding the sugar. Don't bring the water to a boil. The water should be hot enough to dissolve the sugar completely, but you don't want to boil simple syrup for too long (or you'll end up with caramel).

One part sugar to one part water (1:1)

1:1 syrup can be made by shaking sugar and room-temperature water together in a sealed container, so it is appropriately known as 'simple syrup'.

You want the water just barely boiling. As the sugar dissolves into the water, it loses the cloudiness. You're done when the syrup is completely clear.

1-Solution Method with Heat . 2- Agitation Method. 3-addition of a Medicated Liquid to Syrup. 4- Percolation Method.

The basics formulas are ratios of 1:1, 3:2 and 2:1 sugar to water. The most common syrup, for co*cktails, is the 2:1 formula.

Refrigerating simple syrup extends its shelf life and slows the future growth of bacteria. You can keep it at room temperature, but it will go bad much faster. If you plan use up it up within a few days, it can be stored at room temperature. Otherwise I highly recommend storing it in the fridge or freezer.

Simmer your syrup for 10 minutes as you stir it occasionally. Keep the heat down low and use a wooden spoon to stir your syrup occasionally for 10 to 15 minutes. If it starts to boil, turn the heat down so that it doesn't get too hot. Leave your saucepan uncovered so that the liquid has somewhere to evaporate.

You don't have to heat simple syrup.

About 2000g/L, or just enough to make a thick 2:1 simple syrup by mass. Granted, the sugar takes some time to dissolve. If you're making a 1:1 syrup, you can simply combine equal parts sugar and water and it'll do its thing in about 15 to 20 minutes.

What are the disadvantages of simple syrup? ›

Some older co*cktails recipes you'll see will call for a couple teaspoons or so of raw sugar as the sweetener. But today the majority of bartenders use simple syrup as a basic sweetener because it is be easier to measure and will integrate into the co*cktail much more consistently.

Allow the simple syrup to cool completely, then transfer to an airtight container. Store in the refrigerator for up to one month.

Simple syrup crystallizes when enough of the sugar molecules stick to one another that they become insoluble in the water. In a syrup prepared with a high 2:1 ratio of sugar to water (often referred to as a rich syrup), the chance of sugar molecules clustering and crystallizing is high.

Simple syrup is essentially a liquid sugar made with a mixture of sugar and water, cooked until slightly thickened.

How do you know when it's going bad? If the sugar syrup starts to turn cloudy or you start to see crystals forming on the surface, that can signify that it's turning.

The five steps involved from start to finish are: (1) preparing for the season; (2) determining WHEN to tap; (3) identifying the trees to be tapped and tapping them, (4) collecting the sap and processing (boiling/evaporating) it; (5) filtering, grading and packing the syrup.

4. Percolation (Cold process) In the percolation method, either purified water or the medicinal component (dissolve in purified water) is passed slowly through a bed of crystalline sucrose, thus, dissolving it and forming a syrup. Sucrose is placed in suitable percolator.

It's more common to see simple syrup made on the stove via the hot method. In a saucepan, bring equal parts water and sugar to a boil, stirring continuously until the sugar has fully dissolved.