Stock syrups are used mostly for poaching fresh fruits and as sorbet bases. This recipe gives you the quantities needed.
The basic recipe is usually 450 g (1 lb) sugar to 600 ml (1 pint) of water. This quantity will give you at least 900 ml (1½ pints) of finished, very thick syrup. For a less sweet and thick syrup, use 350 g (12 oz) of sugar to 600 ml (1 pint) of water. Here are the quantities to give you approximately 450 ml (15 fl oz) of sweet, thick syrup.