Stock Syrup

Preparation info
    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About

This is as necessary to dessert cooking as meat stocks are to meat cooking. It can be made in advance and kept in a jar in the refrigerator until needed. Stock syrup is often used as a base for sorbets and sauces, as well as for preserving fruit.


  • 1 lb (300 g) sugar
  • 1 pint (600


Dissolve the sugar in the water and boil rapidly for 2 minutes. It’s as simple as that.