Syrups are not often used in our daily menu. However, it is useful to have several bottles of syrups that will help diversify and add new notes to familiar dishes.
If you have already tried coffee with spices and liked it, experiment with syrups to highlight the taste and aroma of the drink. Perhaps one of them will be the highlight that will make your coffee recipe unique and unique.
Syrups can also be added to tea, cocoa, hot chocolate, milk, refreshing drinks, mineral water, and are used to prepare non-alcoholic and alcoholic cocktails.
Ice cream, puddings, pancakes, pancakes, porridges and casseroles are served with syrups. They are used to impregnate cake layers, biscuits, pastries, babkas, gingerbreads, gingerbreads, and cookies.
Chocolate syrup
- cocoa powder – 55-60 g,
- sugar – 250 g,
- water – 1 tbsp.,
- vanillin
Mix cocoa and sugar, add boiling water, boil and remove from heat. Dissolve vanillin in a couple of tablespoons of boiled water and add to the cooled chocolate syrup.
Coffee syrup
- natural ground coffee – 20 g,
- sugar – 250 g,
- water – 1 tbsp.
Pour ground coffee into a heated mug, pour boiling water, let it brew under the lid for 15 minutes. Pour coffee into a saucepan, add sugar and bring to a boil over medium heat. Store in the refrigerator in a glass container.
Mint syrup
- mint - bunch,
- water – 1.2 cups,
- sugar – 1 glass
Wash the mint thoroughly, chop it, pour in a little water and grind with a masher. Add the remaining water and let it brew. Remove the mint, squeeze, add sugar, simmer over low heat until it thickens. You can use the microwave for boiling. Leave for 3-5 minutes. microwave, then remove, stir and microwave again for a few minutes. To boil it, it was enough to heat the syrup in the microwave three times.
When preparing mint syrup, you can add freshly squeezed lemon juice or citric acid, ginger, vanilla or cinnamon. Store in the refrigerator in a glass container.
Vanilla syrup
- sugar – 250 g,
- vanillin – 4 g,
- water – 80 ml
Pour water over sugar, boil and cook over low heat for 5 minutes, stirring. Dissolve vanillin in a couple of tablespoons of boiled water, pour into the cooled syrup. Store in the refrigerator in a glass container.
Ginger syrup
- fresh ginger root - a piece 2-3 cm thick,
- sugar – 1 tbsp.,
- water – 250 ml,
- nutmeg,
- saffron
Peel the ginger, chop it into thin slices or grate it on a coarse grater, add water, bring to a boil, remove from heat, leave for 5 minutes. Strain the infusion, add sugar, cook until thickened over low heat. You can optionally add saffron and (or) nutmeg to the finished ginger syrup at the tip of a knife.
Tarragon syrup
- tarragon – 100 g,
- sugar – 1 tbsp.,
- water – 1 tbsp.
Wash the tarragon sprigs, separate the leaves from the stem; no need to use the stems. Pour tarragon and sugar with water, boil, remove from heat and leave covered for 1 hour; you can leave to infuse overnight. Beat the tarragon syrup with a blender, strain, and cook over low heat until it thickens. You can add lemon, lime juice or citric acid to taste.
Golden syrup
- sugar – 1.2 kg,
- water – 650 ml,
- lemon juice – 3 tbsp.
1 tbsp. sugar pour ¼ tbsp. water, cook over low heat. When the sugar begins to caramelize and acquires a dark golden color, turn off the heat. While the sugar is caramelizing, boil the remaining water.
Careful not to get burned by the splashes, pour boiling water into the caramelized sugar in a thin stream, add the rest of the sugar, freshly squeezed lemon juice or citric acid, and simmer again over low heat for 40 minutes. Do not cook longer so that the syrup does not crystallize after it hardens.
We get about 1 liter of golden syrup. The cooled syrup is similar in thickness to honey. Can be stored at room temperature.
Serve with pancakes, pancakes, when added to coffee and other drinks, they acquire a unique taste and aroma.
Lemon syrup (or orange, tangerine, etc.)
- lemons – 250 g,
- sugar – 250 g,
- water – 1 tbsp.
If you take oranges, tangerines or grapefruits, then their quantity should be larger - 350 g.
Wash the lemons, squeeze out the juice and set aside, finely chop the peels, pour boiling water over them and cook over low heat for 5 minutes, leave covered for 1 hour. Strain the cooled lemon decoction, add sugar, cook for 15 minutes. at a low boil. Pour the previously squeezed lemon juice into the syrup, boil and remove from heat.
Pine cone syrup
- young green pine cones – 500 g,
- sugar – 1 kg,
- water – 1 l
Wash the pine cones, pour them into a container with warm water, and after 10 minutes drain the water. Pour water over sugar, boil for 10 minutes, and dip the cones into the resulting syrup. Cook the cones over low heat for about 3 hours, do not forget to stir and skim off the foam. Place the pine cones in sterilized jars, fill with syrup and roll up.
Coconut syrup
- coconut flakes – 150 g,
- sugar – 250 g
- water – 250 g
Pour water over sugar, boil, add coconut flakes. Boil, turn off the heat, let it sit, covered, for several hours. Strain, you can pour it into gauze folded in several layers, hang it or squeeze it by hand. Store the finished syrup in a glass container in the refrigerator for no more than a week.
Blackcurrant syrup
- black currant – 300 g,
- sugar – 300 g
- water – 150 ml
Sort and wash the blackcurrants, add water and cook for 10 minutes. over low heat. Strain, add sugar to the currant broth and simmer for another 5 minutes.
Tea rose petal syrup
- tea rose petals -300 g,
- sugar – 200 g
- lemon acid
Remove the petals from the sepals, shake off the stamens, place in a colander and rinse with running water.
Pour boiling water over the petals, pour into a saucepan, add lemon juice or citric acid, sprinkle with sugar, shake, stir, cover and put in the refrigerator for a day. Squeeze out the petals and simmer the liquid for about an hour until it thickens, skimming off the foam and stirring. Store in a glass container in the refrigerator.
Ready-made sugar syrup can be purchased in many specialized confectionery stores, but why spend extra money if you can easily prepare it at home.
To prepare the perfect sugar syrup, it is advisable to have a food thermometer on hand, but you can do without it if you follow the recommendations from this material.
Sugar syrup - recipe
Let's start by boiling the base syrup, which is usually used to make cocktails and other drinks. As the main one, we decided to choose the recipe, but you can replace mint leaves with any spices or exclude flavorings altogether.
Ingredients:
- water - 240 ml;
- granulated sugar - 145 g;
- mint leaves - 1 tbsp.
Preparation
The recipe is simply easy to remember, if only because the proportions of the ingredients in it are equal, and the technology for preparing sugar syrup itself is limited to a couple of steps.
Combine all ingredients together in a saucepan. Place the pan over low heat and allow the sugar crystals to completely dissolve. Afterwards, strain the syrup and pour into an airtight container. Store refrigerated for up to one month.
Sugar syrup for soaking sponge cakes
For impregnation, you can use simple sugar syrup, like the one we described in the recipe above, or you can enrich the syrup with flavor and cook it with citrus juice and dates.
Ingredients:
- dates - 490 g;
- water - 980 ml;
- orange juice - 480 ml;
- juice of 1 lemon.
Preparation
Cover the dates with water and place over medium heat for about half an hour. After time, strain the water, and squeeze the softened dates through cheesecloth. Mix the resulting date broth with orange juice, return to the heat and simmer until the amount of liquid in the bowl is halved. Squeeze lemon juice into the syrup and use as directed.
Homemade berry sugar syrup
Using this cherry syrup recipe as a basis, you can prepare syrups from any berries and use them to make your favorite cocktails, desserts and soak baked goods.
Ingredients:
- cherries (pitted) - 2 tbsp.;
- granulated sugar - 230 g;
- water - 440 ml.
Preparation
Combine all ingredients in one bowl and place over medium heat. Boil the mixture over medium heat for about 10 minutes, then remove the pan from the heat and leave for another 10 minutes. Blend the syrup for about 30 seconds and then pass the liquid through a sieve lined with cheesecloth.
Thick sugar syrup
Ingredients:
- lemon juice - 45 ml;
- granulated sugar - 390 g;
- water - 200 ml.
Preparation
Combine sugar and water and bring the syrup to a boil. Pour in lemon juice and wait until the mixture boils again. Reducing the heat, simmer the syrup for 40 to 60 minutes, occasionally removing sugar crystals from the sides of the bowl using a brush dipped in water. Once the syrup reaches 115 degrees and turns a deep golden hue, remove the pan from the heat.
Sugar syrup for buns is a common glaze that can be used to decorate your favorite baked goods. 
incredibly fast and easy. Like regular syrup, you can add a variety of flavorings and colorings to the glaze, but we'll stick to the basic version.
Sugar syrup is prepared from a mixture of granulated sugar and water. It can become the basis for creams, lipsticks, glazes. In order for the product to acquire the desired consistency, it is important to observe the proportions of ingredients and cooking time. As a result of cooking, you can get syrup of varying thickness and richness.
Sugar syrup: how to prepare?
Sugar syrups: what are they?
Syrup, made from sugar and water, is used in baking flour confectionery, making creams, lipsticks, and glazes. Syrups are also needed when canning fruits and soaking cake layers and pastries.
The weakest sugar solution is used for impregnation. The sugar content in this product is about 50%. To make it, water and granulated sugar are taken in equal proportions. Such syrups can be flavored with fruit or vanilla essences, as well as tinctures and liqueurs. To make sweets, a more saturated syrup is prepared - two-thirds sugar, one-third water.
The most concentrated option is boiled sugar syrup. It is used for glazing gingerbreads, cookies, cakes, gingerbread, as well as for decorating fresh or canned fruit.
In the confectionery industry there is a gradation of ready-made syrups. After cooking is completed, a product sample is taken. A drop of syrup is pulled out into a thread or rolled between your fingers. The thickness of the syrup varies from sticky string to hard ball. A separate category is caramel: as a result of boiling, the product crystallizes, acquires a yellowish-brown tint, hardness and brittleness.
Principles of cooking sugar syrup
Try making flavored syrup for soaking confectionery products.
You will need: - 4 tablespoons of granulated sugar; - 6 tablespoons of water; - 1 tablespoon of liqueur or cognac.
Place sugar and water in a saucepan. Stir and cook over moderate heat until boiling, then skim off any foam that forms. Cool the syrup to 40°C, pour cognac or liqueur into it, mix thoroughly.
Do not add liqueur to hot syrup: the aromatics will quickly dissipate.
The syrup for making lipsticks takes longer to cook and becomes thicker. From the specified amount of ingredients you will get 260 g of finished syrup.
You will need: - 8 tablespoons of sugar; - 6 tablespoons of water; - 10 drops of lemon juice.
Sugar syrup is one of those culinary inventions that is difficult to do without when preparing numerous desserts, drinks, preparations and other dishes. The material presented below will help you master the classic technology of creating a sweet substance and learn the intricacies of preparing its possible variations.
How to prepare sugar syrup?
Classic sugar syrup is an elementary recipe and often consists of only two components: water and sugar. However, at the same time, the technology for its preparation has certain nuances, without which the result can be unpredictable and not always positive.
- Sugar syrup can be prepared with different concentrations, which depend on the proportions of water and granulated sugar.
- The basic components are mixed in a container with a thick bottom and walls and heated, stirring frequently, until all sugar crystals are dissolved.
- As a rule, unless the recipe specifies otherwise, the resulting sweet water is boiled at moderate boil for ten minutes.
- The resulting simple sugar syrup is used immediately or stored in a sterile, hermetically sealed container.
Invert sugar syrup
Classic syrup made from sugar and water is a universal recipe, but does not always satisfy the needs of culinary experts. Many recipes for baking or sweet desserts contain invert syrup, the preparation of which you will learn from this recipe. The resulting substance can easily replace corn or maple syrup without noticing much difference in the final result. It is important to correctly measure the amount of components included in the composition, using an accurate standard kitchen or jewelry scale.
Ingredients:
- granulated sugar – 350 g;
- water (boiling water) – 130 ml;
- citric acid – 2 g;
- soda – 1.5 g.
Preparation
- Combine granulated sugar and water heated to a boil in a saucepan, stir thoroughly.
- Add citric acid to the mixture and place the base on the stove.
- After boiling, with continuous stirring, reduce the heat to the minimum and cook the contents with barely noticeable signs of boiling for 45 minutes, without covering the container with a lid.
- Remove the dishes from the heat, add soda, stir, observing vigorous foaming.
- Leave the invert sugar syrup at room conditions until it cools and the foam settles.
Sugar syrup for soaking sponge cakes
Sugar can be prepared in a laconic composition or with the addition of alcoholic beverages, flavorings and other additives. In the first case, to obtain 100 g of sweet substance, take 2 tablespoons of sugar and 3 tablespoons of water. The impregnation will be more refined if you add a little natural coffee or fruit liqueur to it.
Ingredients:
- granulated sugar – 4 tbsp. spoons;
- water – 6 tbsp. spoon;
- natural espresso or liqueur – 2 tbsp. spoons.
Preparation
- Combine granulated sugar and water, heat, stirring frequently, until the sweet crystals dissolve and the mixture boils.
- Cool the sweet liquid, add brewed strong coffee or liqueur, mix and use to soak the cakes.
Sugar syrup for cocktails - recipe
Sugar will be the best solution to give them the desired taste. The substance is evenly distributed throughout the drink, helping to obtain ideal taste characteristics. To implement the recipe, you can use only white granulated sugar or combine it with brown cane sugar. If desired, sweet water can be flavored with a cinnamon stick, clove buds or other spices of your choice.
Ingredients:
- granulated sugar – 1 cup;
- brown sugar - 1 cup;
- water – 2 glasses.
Preparation
- Heat water in a thick-walled saucepan.
- Add granulated sugar in portions, stirring the mixture until all the sweet crystals dissolve.
- After the contents boil, remove the finished sugar syrup from the heat and cool completely.
Sugar syrup for buns
Sugar syrup for greasing buns can be made liquid by taking water and granulated sugar in equal proportions or thicker, increasing the number of sweet crystals by one and a half times. Often, a sweet substance is prepared from tea leaves, using it instead of water. This fact will not only make the taste of the products brighter, but will also give them an amazing rosy color and appetizing appearance.
Ingredients:
- granulated sugar – 250 g;
- black tea (leaves) – 1 teaspoon;
- water – 200 ml.
Preparation
- Bring the water to a boil, add dry black tea, leave for 10 minutes, filter.
- Mix the aromatic liquid with granulated sugar and bring to a boil with continuous stirring.
- Slightly cooled sugar tea syrup is used to grease the buns a couple of minutes before the end of baking.
Syrup for chak-chak with sugar
The next recipe is for lovers. According to the recommendations outlined in it, it will be possible to make a thick sugar syrup for chak-chak without honey, which is invariably present in the classic variation. The main thing is to boil the sweet base well until you get a viscous caramel and only after that start decorating the sweetness.
Ingredients:
- granulated sugar – 0.5 kg;
- water – 400 ml.
Preparation
- Mix granulated sugar and water, place the saucepan on the stove and heat, stirring, until all the crystals dissolve.
- Boil the contents for at least 10 minutes or until the mixture has a caramel color and thickens.
- Thick sugar syrup is used for its intended purpose, without waiting for it to cool.
Sugar syrup for candied fruits
Preparing sugar syrup for candied fruits involves simply mixing the ingredients in a saucepan and heating them with stirring until it boils. The resulting mass is used as a base into which prepared fruits or berries are dipped. If the juiciness of the latter is off scale, you can slightly increase the portion of sugar.
Ingredients:
- granulated sugar – 300 g;
- water – 150 ml.
Preparation
- Pour the required amount of granulated sugar into a saucepan, pour in water and, stirring continuously, cook the contents until the crystals dissolve and boil.
- The resulting base is used for further work.
Sugar syrup in the microwave
Next, you will learn how to make sugar syrup in the microwave. Depending on the purpose of the sweet substance, the proportions of sugar and water can vary significantly. Often, the components are taken equally and combined first in a container suitable for heat treatment in a microwave oven. The presence of special utensils is mandatory, since other vessels may simply crack during the cooking process.
Ingredients:
- granulated sugar – 100 g;
- water – 100 ml.
Preparation
- After mixing the components, place the container in the oven and turn on the device at high power for 1 minute.
- Stir the contents, then heat it for the same amount or until the desired thickness is achieved.
Milk and sugar syrup
Milk-sugar syrup will be an excellent addition to pancakes, pancakes or other sweet dishes. It can be simmered to the desired thickness, achieving a chewy, caramel-like texture, or left runny and runny. If desired, the liquid mass can be supplemented with a cinnamon stick or half a vanilla pod, which will give the sweet addition an amazing, incomparable aroma.
Ingredients:
- granulated sugar – 450 g;
- water – 1 tbsp. spoon;
- soda – 0.5 teaspoon;
- homemade milk – 2 l.
Preparation
- Milk is poured into a container with a volume of at least 6 liters, allowed to boil, granulated sugar is added, and stirred until the crystals dissolve.
- Remove the vessel from the heat, add soda dissolved in water, stir, and after the foam settles, return the vessel to the stove.
- Add spices as desired and boil the mass until caramel color or desired thickness.
How to make sugar syrup from honey?
Sugar syrup with honey can be made in different thicknesses with or without adding water. The latter option is often used to decorate various oriental sweets or other desserts. The liquid substance is served as an additive to pancakes, pancakes, buns, poured over porridges, puddings, casseroles, or served with ice cream. The following is a recipe for a thick syrup that can be easily thinned by adding a little water and heating to a boil.
Sugar syrup is a simple and at the same time unique substance, without which the preparation and decoration of many desserts, as well as cocktails and homemade preparations, such as or. The required consistency of sugar syrup for a particular purpose is achieved by observing the proportions of sugar and water specified in the recipe, as well as the time of its preparation.
Below we will look at various options for preparing sugar syrup and reveal the secrets for obtaining a successful result.
How to make sugar syrup for soaking sponge cakes at home - recipe
Ingredients:
- granulated sugar – 150 g;
- purified water – 140 ml;
- cognac, rum or liqueur – 20-40 ml.
Preparation
To prepare the impregnation for the biscuit, mix purified water with granulated sugar and heat the mixture until the sugar crystals are completely dissolved, skimming off the foam if necessary, but do not boil. Let the finished syrup cool to a temperature of approximately thirty-seven to forty degrees, and only then add cognac, rum or liqueur and mix. If you pour alcohol into hot syrup, it will lose its aromatic properties, for the sake of which we add it to the impregnation.
It is better to soak cold cakes with completely cooled syrup to avoid excessive soaking.
Preparing sugar syrup for buns
Ingredients:
- granulated sugar – 120 g;
- black tea – 1 teaspoon;
- purified water – 120 ml.
Preparation
It is better to grease the buns with sugar syrup made from tea leaves. To do this, pour boiling water over a teaspoon of tea and let it brew for five minutes. Then strain the tea leaves, add granulated sugar, heat until the sweet crystals are completely dissolved and let cool slightly. Coat ready-made buns or sweet pies with this syrup and leave in the oven for a couple more minutes.
To prepare sweet fudge for buns, you need to take one and a half times more granulated sugar than water, boil the syrup, stirring, until you obtain such a consistency that you can roll a soft sticky ball from a drop of syrup dipped in cold water. When the desired thickness of the syrup is achieved, add lemon juice to it at the rate of ten drops per one hundred and fifty milliliters of liquid that was originally taken to prepare the fudge.
How to prepare sugar syrup for jam?
Ingredients:
- granulated sugar;
- purified water.
Preparation
The consistency of sugar syrup for jam depends on the berries or fruits with what acidity you use, and can vary from three hundred to five hundred grams of sugar per liter of purified water.
The cooking time is determined depending on obtaining the desired syrup density sample. If, when squeezing and unclenching a cooled drop of syrup with your fingers, it forms a thin, quickly breaking thread, then such syrup is used 
for making jam from dense and hard fruits, as well as for pouring compotes from soft berries. When a thin but stronger thread is formed by unclenching the fingers, we obtain a medium-density syrup for fruits and berries. If, when testing, it is difficult to separate your fingers and the syrup forms a thick thread, then it can be used to make jam from soft and tender berries. This is the easiest visual way to determine the thickness of the syrup. But the task is much simplified by the presence of a special sugar thermometer, which accurately determines the density of sugar in the syrup at a given moment and makes it possible to obtain a more accurate result on the desired thickness and cooking time of the syrup for jam.
