Advertisement
Easy
By Gary Rhodes
Published 1997
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.