Sugar Syrup

Wal writes ...
    The most convenient way to use sugar is in the form of a syrup made from 2 parts sugar completely dissolved in one part water, e.g. 2 cups of sugar and one cup of water will give a syrup, one cup of which should be equivalent to one cup of dry sugar.

    Some recommend to turn the sucrose syrup into an invert sugar syrup by adding an acid such as citric, tartaric or cream of tartar (potassium hydrogen tartrate). For 2 lbs of sugar (1 kg.), 1 pint of water (500 ml.), add 1/4 tsp. (1 g.) acid (or juice of 1/2 lemon). Bring to boil and simmer for 15 minutes. Cool. The sucrose is split into glucose and fructose. It is said that invert sugar syrup gives a softer taste.

    The addition of sugar should not affect the essential oils. Often 1 tsp. of glycerine is added to 1 litre of liqueur to make it thicker and smoother.

    The basic recipe for a fruit liqueur is -
    • 1 kg of fruit,
    • 500 ml alcohol (50%bv),
    • 1 cup (225 g) sugar.

    Sugar syrup is 1 part water to 2 parts sugar.
    1/2 cup water + 1 cup sugar yields 1 cup syrup.

    1 cup syrup + 3 cups alcohol (40%bv) = 30%bv liqueur
    2 cups syrup + 3 cups alcohol (40%bv) = 24%bv liqueur
    If using 95%bv alcohol, use twice as much syrup, with an extra 1/4 cup of water per cup of syrup.

    Useful site, especially the basic liqueur recipe and advice on sugar syrup quantity . See also homepage: http://www.greydragon.org/library/cordials.html


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