Stock Syrup

Preparation info

  • Makes

    750 ml

    • Difficulty


Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About


  • 500 ml/18 floz/ cups water
  • 250 g


Place the water and sugar in a large saucepan and heat until the sugar is completely dissolved. Store chilled for up to 1 week. This is for hard fruits such as pears and apples. For soft fruits such as berries and apricots, increase the sugar to 500 g/1