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a liquid medicine containing a sugar solution for flavouring or preservation



a concentrated solution of a sugar such as sucrose, glucose, fructose, or maltose or combinations of them in water or fruit juice. Syrups are clear, viscous liquids; those made with fruit juice have an aroma of fruit. The caloric content of syrups is about 10 megajoules per kg (245–246 kilocalories per 100 g), and the sugar content varies from 40 to 80 percent. Water-based syrups with a sugar content of 30 to 60 percent are used in the making of jam, canned fruit, and confectionery. Fruit syrups are used to make individual servings of carbonated and still beverages.

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The simple syrup can stay in the refrigerator for up to a month, if stored in an air-tight container.
From the recipe above, mix the lemon juice and simple syrup with 2 cups of cold water.
His deep purple concoction features icy swirls of muddled fruit in a refreshing blend of Seagram's vodka, fresh-squeezed lime juice, simple syrup, triple sec and blue curacao.
Adjust seasoning by adding simple syrup or lemon juice to taste.
All you have to do is lightly muddle the mint in a glass, and then add the SVEDKA Raspberry and simple syrup. Fill the rest of the glass up with crushed ice, garnish with mint or raspberries, and you're ready to go.
BELAIRE ROSE: FIELDS OF LAVENDER Ingredients: 30ml Blackberry puree, 20ml Chambord liqueur, 10ml simple syrup (1 part sugar to 1 part water), 4 drops (5ml) La Fee Absinthe, a pinch of lavender seeds (approx 8), top with Luc Belaire Rose (PS21.95, 1.
Finally--here's where you're really the tastemaker--whip up a simple syrup (the sweetener in many drinks) steeped with herbs and/or spices you love.
Epicure's bar manager, Chris Galdamez, praises the "rich taste" of this "riff on an Old Fashioned," featuring Old Forester whiskey, brown sugar, simple syrup, Rooibos tea, rose hips, raspberries, orange and saffron bitters.
Serve with a carafe of cold milk and simple syrup. (Each person can just add his/her own desired amount of milk and syrup.)
For the salsify; 8 pieces salsify 3 to 4 cups simple syrup For the hazelnut chocolate: 3 1/2 ounces 64% bittersweet chocolate 3 1/2 chopped ounces heavy cream 3 1/2 ounces hazelnut butter For the spiced sugar: * Whole while cardamom pods Cinnamon sticks Sugar To serve: Vegetable oil, for frying Fleur de sel * yields more than needed for plating Churros
To poach them for a dessert you need to make a simple syrup by using 300ml of water and 300g of granulated sugar.
Note: To make simple syrup: In medium saucepan, combine 1 cup sugar and 1 cup water.

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