How to Make Sugar Syrups for Dessert Sauces

How to Make Sugar Syrups for Dessert Sauces

AJAR Hospitality

How to Make Sugar Syrups for Dessert Sauces – Hello Ajarian! Sugar syrups are used for many preparations in the kitchen. Sugar syrup can be used as a sauce, usually with other flavors such as rose water or citrus zest. It is most commonly used, with flavoring such as wine, citrus zest, and spices to poach fruit. It is used to make caramelized or candied or dried fruits, which can be used as a garnish.

Sugar syrups are made from water and sugar, in different ratios depending on its use.

The ratios of sugar syrup are:

  • Equal parts of sugar and water (normal stock syrup),
  • 1 part sugar to 2 parts water (light), or
  • 2 parts sugar to 1 part water (heavy).

They can also vary from this depending upon their use.

For instance, candied citrus peel may use syrup that has three parts sugar to water and poached strawberries may be 1 part sugar, 2 parts water and 2 parts champagne. The syrup will also vary upon the ripeness of the fruit being poached.

To make the syrup, follow the steps below:

  1. Place the water in the pot and add sugar
  2. Bring to the boil, stirring to dissolve the sugar
  3. Store sugar syrups in a clean container with a lid
  4. Sugar syrup can keep for an extended period if left unadulterated.

To flavor them you can add ingredients like cut Citrus or Cinnamon stick, Star anise buds, alcohol such as Grand Marnier, Rum, Kirsch, Dark Rum. Care must be taken, if you add things to the base syrup, that flavor will go into everything.

Read also: 5 Method to Maximize the Use of Fruits for Desserts

Nurturing You to Grow®

Written by: Alan Hickman, Garry Blackburn

Subject Matter: Prepare hot, cold and frozen dessert

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