Stock Syrup for Sorbets

This is the basic sugar syrup that we use when making all kinds of sorbets, and it has its uses in other puddings too. Since it keeps well for a month or more in the fridge in a screw top jar, it is worth boiling up a generous quantity, especially in the summer when fresh fruit sorbets are doubly welcome.


  • 900 g/2 lb granulated sugar
  • 1.2 litres/2 pints cold water


Put the sugar and water in a large pan, and stir over a medium heat until the sugar has completely dissolved. Bring to the boil, and simmer for 5 minutes. Leave to cool.